Vegetable Frittata
A baked egg dish with sautéed vegetables, cheese, and herbs cooked until set and lightly golden. Served warm or at room temperature, sliced into wedges.
Ingredients
Method
Preheat oven to 375°F.
In a mixing bowl, whisk together eggs, salt, black pepper, and fresh herbs until well combined.
Heat olive oil in a 10-inch oven-safe skillet over medium heat.
Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
Add diced zucchini and bell pepper; cook for 5–6 minutes, stirring occasionally, until vegetables are tender.
Pour whisked egg mixture evenly over the vegetables. Scatter grated Parmesan over the top.
Transfer skillet to the oven and bake for 12–15 minutes until the eggs are set and the top is lightly golden.
Remove from oven and let rest for 2 minutes. Slice into wedges and serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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