Roasted Pepper Frittata
Prep time: 
Cook time: 
Total time: 
Serves: 6
A healthier version of Ina Garten's roasted vegetable frittata.
  • 1 red bell pepper, seeded and cut into ¾-inch pieces
  • 1 yellow bell pepper, seeded and cut into ¾-inch pieces
  • 1 orange bell pepper, seeded and cut into ¾-inch pieces
  • 1 small red onion, peeled and cut into ¾-inch pieces
  • ¼ cup olive oil, 1 tablespoon reserved
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 12 large eggs
  • 1 cup 2% milk
  • 3 tablespoons grated Parmesan cheese
  • ½ cup grated Fontina cheese
  1. Preheat oven to 425 degrees.
  2. Place the peppers and onion on a sheet pan. Drizzle with the olive oil, saving 1 tablespoon for later. Toss with salt and pepper.
  3. Bake for 25 minutes, tossing vegetables once after 15 minutes. Remove pan from oven and lower oven temperature to 350 degrees.
  4. Using a large bowl, whisk together the eggs, milk and Parmesan.
  5. In a 10-inch ovenproof skillet, heat the remaining tablespoon of oil over medium heat. Add the roasted vegetables to the skillet. Pour the egg mixture over the vegetables and cook for 2 minutes without stirring.
  6. Place the skillet in the oven and cook for 25 minutes, until the center of the frittata has set and top is golden brown.
  7. Sprinkle with Fontina cheese and bake another 3 minutes.
  8. Cut into wedges and serve.
Recipe by Liz The Chef at