Barefoot Contessa Roasted Vegetable Frittata Recipe

Barefoot Contessa Roasted Vegetable Frittata Recipe combines Mediterranean courgettes and peppers with creamy goat cheese for a light vegetarian brunch. This colourful dish uses oven-roasted red onion and Parmesan to create a deep, savoury base.

The first time I made this, I rushed the vegetable roasting and ended up with a watery texture. Now I always roast them until the edges turn dark brown because that caramelisation provides the main depth of flavour. If the vegetables aren’t dry and tender before they hit the eggs, the middle of your frittata won’t set properly.

Goat cheese is doing more work than you’d think here. Its tartness cuts through the rich eggs and salty Parmesan, so don’t be tempted to swap it for a milder cheese like mozzarella. I’ve tried a few versions of vegetable egg dishes and this one from Ina Garten is the one I keep going back to because the ratios of cream to egg are spot on.

Barefoot Contessa Roasted Vegetable Frittata Ingredients

For the Roasted Vegetables

• 1 red pepper, diced into 2cm (3/4in) pieces
• 1 yellow pepper, diced into 2cm (3/4in) pieces
• 1 small red onion, diced
• 1 medium courgette, diced into 2cm (3/4in) pieces
• 2 tablespoons olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper

For the Egg Mixture

• 8 large eggs
• 60ml (2fl oz) full-fat milk
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 50g (1.7oz) freshly grated Parmesan cheese
• 115g (4oz) goat cheese, crumbled
• 2 tablespoons chopped fresh flat-leaf parsley

How To Make Barefoot Contessa Roasted Vegetable Frittata

1. Roast the vegetables: Preheat your oven to 220°C (425°F/Gas Mark 7). Toss the diced peppers, onion, and courgette on a large baking sheet with the olive oil, salt, and pepper. Roast for 20-25 minutes, turning once with a spatula, until the vegetables are tender and charred at the edges.
2. Lower the oven temperature: Take the vegetables out of the oven and immediately turn the heat down to 175°C (350°F/Gas Mark 4). Leave the oven door open for a minute to help the temperature drop quickly.
3. Make the egg mixture: Whisk the eggs, milk, thyme, salt, and pepper in a large bowl until the yolks and whites are completely combined. Stir in the grated Parmesan and half of the crumbled goat cheese using a large spoon.
4. Assemble the frittata: Grease a 23cm (9in) round ceramic baking dish or a cast-iron skillet with a little oil or butter. Spread the roasted vegetables in a flat layer across the bottom and pour the egg mixture evenly over them. Dot the remaining goat cheese across the surface so everyone gets a piece.
5. Bake until set: Place the dish on the middle rack and bake for 25-30 minutes until the frittata is puffed up and the centre doesn’t wobble when you gently shake the pan. A knife pushed into the middle should come out clean without any liquid egg clinging to it.
6. Cool and serve: Remove from the oven and let the dish sit on a wire rack for 10 minutes. Sprinkle the fresh parsley over the top and cut into wedges to serve warm or at room temperature.

Recipe Tips

• Roast until dark. Make sure the peppers and courgettes have brown charred spots before removing them from the oven. This charring removes excess moisture that would otherwise make the eggs soggy and diluted.
• Choose full-fat dairy. Use full-fat milk or even single cream rather than skimmed versions. The higher fat content prevents the eggs from becoming rubbery and helps the frittata hold its structure when sliced.
• Cool the vegetables. Let the roasted veg cool for five minutes before adding the egg liquid. If they’re screaming hot, they will start cooking the eggs instantly, resulting in an uneven texture.
• Use a heavy pan. A cast-iron skillet or a thick stoneware dish holds heat better than a thin tin. This steady heat helps the bottom of the frittata cook at the same rate as the top.
• Prep ahead of time. You can roast the vegetables a day in advance and keep them in the fridge. This makes the morning assembly take less than five minutes before it goes into the oven.
• Check the wobble. Pull the frittata out while there is a very slight hint of movement in the very centre. Leftover heat will finish the cooking while it rests on the counter.

What To Serve With Roasted Vegetable Frittata

Serve this with a sharp green salad dressed in lemon juice and olive oil to balance the creamy goat cheese. It also goes well with thick slices of toasted sourdough or crusty baguette to soak up the flavours.

For a fuller brunch, add some roasted vine tomatoes or crispy jacket potatoes on the side. Fresh seasonal fruit or a cold glass of sparkling water with mint makes the meal feel light and bright.

How To Store Roasted Vegetable Frittata

• Fridge: Wrap leftover wedges tightly in clingfilm or place them in an airtight container. They will stay fresh for up to 4 days. This dish is actually excellent eaten cold straight from the fridge for a quick lunch.
• Reheat: The best way to reheat is in a 160°C (315°F/Gas Mark 3) oven for about 10 minutes until warmed through. You can use a microwave on medium power for 1 minute, but the eggs might become slightly chewy.
• Freeze: Wrap individual slices in greaseproof paper and then foil before freezing for up to 2 months. Thaw them completely in the fridge overnight before reheating in the oven to maintain the best texture.

Barefoot Contessa Roasted Vegetable Frittata Nutrition Facts

• Calories: 215kcal
• Protein: 14g
• Fat: 15g
• Carbohydrates: 7g
• Sugar: 4g
• Sodium: 580mg

Estimated. May vary based on ingredients and cooking methods.

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