Easy Brunch Recipe: Roasted Chiles and Vegetable Frittata

Oh my, I can’t believe it’s been so long since I last posted here. So sorry to have abandoned you so just wanted to let you all know that I’m still here! I’ve just been so overwhelmed with work, home repairs, travel and wait for it……redesigning this blog!! Woo Hoo! Within a few weeks I’ll be able to share with you a brand spanking new Hot Lollies blog that’s bright and lively with great new spicy content to go along with it. I’ll still keep posting here until I make the switch over to the new design so please don’t go anywhere! You see, I even made a roasted chiles and vegetable frittata for you! How can you resist a spicy, hearty frittata?

I saw this episode of Ina Garten’s Barefoot Contessa a while ago and immediately went online to bookmark this frittata recipe. I love Ina’s recipes. She makes the most luscious comfort foods look so easy to make. I don’t always get a chance to watch her show but this episode featured all the things to make with cheese so clearly I had to drop everything!

Ina made a bacon and Gruyere grilled cheese, a rib-eye steak with Stilton cheese sauce, a coconut cupcake with cream cheese frosting but what really hooked me was a roasted vegetable frittata. Tender pieces of lightly season roasted vegetables tossed with an egg and cheese mixture and baked to perfection! It’s a great way to start your Sunday morning with a bright and peppery egg dish. The chile peppers add nice heat that isn’t overwhelming and really lets the vegetable and cheese flavors come through.

I spiced up the recipe and also substituted a few things to make it just a little healthier. I switched the half & half for 2% milk and cut back on the oil by just drizzling a small amount to roast the vegetables. The original recipe also served twelve so I quartered the recipe and made them in ramekins instead of a cast iron skillet, you know, for portion control.

Roasted Chiles Vegetables and Frittata
serves 2

recipe adapted from Ina Garten

1/2 small zucchini, 1 inch dice
1/4 red pepper, 1 inch dice
1/4 green pepper, 1 inch dice
1/4 red onion, diced
1/2 small cubanelle pepper
1/2 jalapeno, diced
habanero-infused olive oil
1 small garlic clove, minced
4 eggs
1/4 cup milk
1-2 tbsp fresh Parmesean cheese, grated
1 scallion, chopped
2-3 slices of habanero pepper, diced
2 tbsp Gruyere cheese
1 tbsp butter
salt & pepper

1. Preheat oven to 425 degrees, spread zucchini, peppers (except habanero) and onion on baking sheet, drizzle with olive oil, sprinkle with salt & pepper and toss around until nicely coated. Heat for 10 minutes then add the garlic and toss again. Heat for another 10-15 minutes. Remove from oven.

2. Turn down oven temperature to 350 degrees. In a bowl, beat the eggs, add the milk and beat again. Stir in the Parmesean cheese, season with salt and pepper and mix well.

3. Melt butter in a saute pan, add the scallions, habanero pepper and cook until soft. Add the roasted vegetables and mix well.

4. Spoon the roasted vegetables into two ramekins until each is 3/4 full and top off with the egg mixture. Bake in the oven for 20 minutes then top each with the Gruyere cheese and baked for a couple of minutes until cheese is melted.