Twice-Grilled Vegetable Frittata

Twice-Grilled Vegetable Frittata

Other Recipes from Episode 403: The Breakfast Grill


Twice-Grilled Vegetable Frittata

Recipe Notes

  • Yield: Serves 6
  • Method: Direct grilling followed by indirect grilling


For the vegetables (any or all of the following—you’ll need about 4 cups diced in all):

  • 8 ounces asparagus stalks, trimmed and cut into 1-inch pieces
  • 8 ounces mushrooms, trimmed, wiped clean, and quartered
  • 1 small zucchini, cut crosswise into 1/4-inch slices
  • 1 small yellow squash, cut crosswise into 1/4-inch slices
  • 1 red or yellow bell pepper, seeded and cut into 1/2-inch dice
  • 4 scallions, trimmed, white and green parts cut crosswise into 1/2-inch pieces 
  • 2 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper

To finish the frittata:

  • 8 large eggs (preferably organic)
  • 1/3 cup heavy cream
  • 1 1/4 cups freshly grated Parmigiano-Reggiano or Pecorino Romano cheese (about 5 ounces)
  • 3 tablespoons thinly slivered fresh herbs, including basil, dill, tarragon, flat-leaf parsley,    rosemary, sage, and/or other herbs (optional)
  • 3 tablespoons unsalted butter, cubed

You’ll also need:

  • 1 A vegetable grill basket or grid (optional, but useful); 1 1/2 cups unsoaked wood chips preferably oak; a well-seasoned 10-inch cast iron skillet

Recipe Steps

1: Set up your grill for direct grilling and heat to high.   For even more flavor, build a wood fire or enhance your charcoal or gas fire with wood chips or chunks.   If using a grilling grid, heat it as well.  

2: Place the veggies in a mixing bowl and toss with the olive oil, salt, and pepper.   Transfer to a grill basket or arrange in a single layer on the grilling grid.   You may need to work in several batches.   Grill over high heat, stirring often, until the vegetables are darkly browned, 6 to 10 minutes.   Set aside and let cool.

3: Place the eggs and cream in a large mixing bowl and lightly beat with a whisk or fork.  Stir in 1 cup grated cheese, the herbs, grilled vegetables, and salt and pepper to taste. Reconfigure your grill for indirect grilling.

4: Melt the 2 tablespoons of butter in the frying pan directly over one of the burners on your grill.   Add the egg mixture and top with the remaining tablespoon of butter. Cook without stirring until the bottom starts to brown, 2 minutes.

5: Move the pan away from the heat into the indirect grilling position.   For extra smoke flavor, add the wood chips to the coals or place in the smoker box or under the grate directly over the burners of your gas grill.

6: Indirect grill the frittata until it’s set and the top is lightly browned, about 20 minutes, or as needed.   (To test for doneness, insert a bamboo skewer in the center of the frittata: it should come out clean.)   Remove the skillet from the grill and let it rest for 3 minutes.  Run the end of a slender paring knife around the inside of the skillet.   Place a heatproof plate or platter on top.   Carefully invert the pan with the plate, giving the former a little shake to loosen the frittata.   Lift the pan: ideally, the frittata will come loose on the plate.    Sprinkle the remaining cheese on top and serve at once. 

Recipe Tips

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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2022 Barbacoa, Inc. Photos by Chris Bierlein