Vegetable Frittata
Shared by Janet Urciuoli
- Prep
- 15 min
- Total
- about 10 min
- Ingredients
- 9
- Steps
- 5
Make this frittata on those nights when you want a meatless dinner or for breakfast or brunch. as well. It is delicious and very satisfying. You could use any leftover vegetables that you may have instead of the listed ingredients if you wish. Serve on to
Ingredients
- 2 T. olive oil
- 1/2 red onion, finely chopped
- 1/4 c. red bell pepper, finely chopped
- 1 small zucchini, chopped into 1/8 inch thick rounds
- handful of cherry tomatoes, halved
- 3 basil leaves, thinly sliced
- 6 large eggs
- salt, to taste
- pepper, to taste
Steps
- In a medium oven-safe skillet, heat olive oil over medium-high heat until it's shimmering. Stir in onion and bell pepper and cook, stirring frequently, until softened and browned, around 5 minutes.
- Stir in zucchini rounds and cook until soft, about 3 minutes. Add cherry tomatoes, basil leaves plus a couple pinches of salt and pepper and stir.
- Turn heat down to medium-low and cook until the tomatoes just start to soften, a minute or two. While they are cooking, in a medium bowl, whisk eggs with a few pinches of salt and pepper, then turn the oven broiler on.
- Pour the eggs over the veggies and let the frittata cook until it is mostly set, but the top is still uncooked. Then transfer the frittata to the oven and broil just until the top is cooked. Remove from the oven.
- The frittata can be served warm, room temperature, or cold. It’s good with a salad and especially delicious sandwiched between toast or bread.
Made it? Save it on Faxo
Keep your recipes in one place, follow the cooks you like, and share what you make.
Save Recipe