Roasted vegetable frittata

Ina Garten Roasted Vegetable Frittata is made with zucchini, red bell pepper, yellow bell pepper, red onion, olive oil, garlic, eggs, half-and-half, Parmesan cheese, butter, scallions, and Gruyere cheese. This easy Vegetable Frittata recipe creates a delicious breakfast that takes about 45 minutes to prepare and can serve up to 6 to 8 people.

A frittata is a great way to use up the leftovers you have in your fridge. Add whatever vegetables you have, a mix of leftover cheeses, and even leftover meat for a non-vegetarian version, can all be baked into an eggy meal that reduces waste and saves money.

You won't miss the meat in this easy, cheesy roasted vegetable frittata! Perfect for breakfast, lunch or dinner!

This healthy vegetable frittata is packed with roasted vegetables and is super easy to make. It's a great recipe to add to your breakfast or brunch menu and is equally perfect for meal prep.

You'll love this easy frittata recipe. Make one of my favorite variations, or play around with the add-ins and customize it to your liking!

This recipe comes together so easily and was quite possibly the best baked vegetable frittata recipe I've ever had. The fresh herbs, combination of cheeses and variety of vegetables created a flavor combination that was incredible.

This recipe is vegetarian and Weight Watchers friendly Below is the approx nutritional information: Approx NUTRITIONAL INFORMATION per serving Calories 305 Fat 16.6g Saturated Fat 5.4g Total Carbohydrate 14.2g Dietary Fibre 3.8g Sugars 7.4g

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My Vegetable Frittata recipe is perfect for anytime of the day and perfect for meal prep. It's super healthy and tastes delicious.