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Zucchini, Pepper and Tomato Frittata

When you're trying keep a meal on the light side and cleanup to a minimum, frittata, the Italian version of an omelette, fits the bill perfectly. You can flavor a frittata with a wide variety of ingredients including ham, bacon, asparagus, leeks, artichokes, mushrooms and cheese. This is our favorite meatless version, a combination of zucchini, red pepper, tomato and shredded fontina cheese. It's delicious, easy to prepare and suitable for brunch or a late night dinner.

Zucchini, Pepper and Tomato Frittata

Zucchini, Pepper and Tomato Frittata

  • Ingredients:
  • 10 large eggs
  • 1-1/2 tablespoons extra virgin olive oil
  • 1/2 cup onion, chopped
  • 1 medium zucchini, cut into 1/2-inch dice
  • 3/4 cup red bell pepper, cut into 1/2-inch dice
  • 1 medium tomato, seeded and cut into 1/2-inch dice
  • 1 cup fontina cheese, finely shredded
  • Salt and freshly ground black pepper

Preparation:
Preheat the oven to 375°.

Crack the eggs into a mixing bowl and whisk until frothy. Set aside.

Heat the olive oil in an oven-proof, nonstick skillet over medium heat (a 10-inch diameter pan works well - see below).

Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the bell pepper, continue cooking until crisp-tender, 2 minutes, then add the zucchini. Season to taste with salt and pepper and sauté until the zucchini is tender, 3 to 4 minutes additional.

Add the tomato and cook until softened, 1 to 2 minutes longer. Taste and adjust the seasoning as needed.

Reduce the heat to medium-low and spread the vegetables evenly over the bottom of the pan. Distribute the cheese over the vegetables, then slowly and evenly, pour the eggs on top.

Continue cooking, undisturbed, until the eggs are set around the edges, 3 to 5 minutes.

Note: You may want to run a thin spatula around the edges of the pan several times during cooking to ensure that the edges don't stick.

Place the frittata in the oven until the center is set, 4 to 6 minutes. Remove from the oven and let stand for 2 minutes.

To serve, slide the frittata onto a serving plate and cut into wedges.

Makes 4 servings

Finish the frittata in the oven

Recommended cookware:
This was the first time we used a ceramic-coated nonstick pan to make a frittata and we were quite pleased with the results. It was cooked evenly throughout and wasn't over-browned around the edges, which can be a common problem with frittata.

The pan pictured here is the 10-inch ceramic-coated frypan from Kyocera - click here to read our complete review.

comments & replies

Good morning...
Can I put this together ahead of time ..maybe 1/2 hour before my guest get here ? I want to try this for my friends that I am getting together with on Monday. I just don't want to be cooking everything while they are here...thanks

Thanks for the reply...I am excited to try this ...looks delicious.

I was also thinking maybe doing the vegetables before they get here and then just put the egg mixture over the top and bake ...either way I think it will be delicious !

Thanks for such a wonderful site...I love it !!

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