With five (known) weekends of lock down in sight, I’ve put together a calendar of new walks to take and classic recipes to master or cook for the very first time. Cooking in a small space, in Celsius, with grocery stores that are mostly like those of the US, until you’re planning a recipe and need something specific (looking at you, jalapenos, asparagus, and queso fresco) and not found… requires some practice, planning, and patience. The first recipe was simple, master a frittata. Naturally, I went with an Ina recipe for this simple dish, I’m not sure I’ve ever actually made before now.
She was pretty simple to throw together and my region sells Gruyere in every shape and size, so this was the perfect recipe for a newly Swiss Miss. By taking the time to roast the veggies beforehand, you get this deep, caramelized flavor, though I’m not sure if it’s totally necessary and could save you a step. I’ll let you know when I make a more thrown together version next.
Ina’s Roasted Veggie Frittata
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 red onion, diced
- Olive oil
- Kosher salt
- 2 cloves of minced garlic
- 12 eggs
- 1 c. half and half
- 1/4 c. grated Parmesan
- 1 T. butter
- 1/2 c. grated Gruyere
- Preheat oven to 425F or 218C. (New Swiss rules here! Trying to learn…)
- Place diced veggies on a baking sheet and drizzle with olive oil, tossing to coat. Sprinkle with salt and pepper.
- Roast veggies 15 minutes. Add the garlic, toss veggies. Roast another 10-15 minutes (keep an eye on them, timing depends on the size of your dice).
- Lower oven temp to 400F.
- In a large bowl, beat eggs, half and half, Parmesan, 1 tsp. salt, and 1/2 tsp. pepper.
- In a 10″ ovenproof saute pan, melt butter over medium-low heat. Coat the bottom and sides of pan with butter.
- Add the roasted veggies to the pan.
- Pour egg mixture on top of pan. Allow to cook for 2 minutes without stirring.
- Place pan of eggs into oven and cook for ~30 minutes.
- Sprinkle top of eggs with Gruyere and cook for another 5 minutes.