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Vegetable Frittata

Vegetable Frittata recipe image
This Vegetable Frittata is a versatile and comforting Mediterranean-style dish that transforms simple pantry staples into a satisfying main course. By sauting onions, zucchini, and garlic until tender, you build a deep flavor base before folding in beaten eggs. The mixture is cooked on the stovetop to set the bottom, then finished under a hot broiler or in the oven to achieve a puffed, golden top. It has a creamy, custard-like texture with vibrant vegetable notes. Perfect for a quick weeknight dinner, a light lunch, or even as a make-ahead breakfast option, this frittata is easy to customize with whatever fresh vegetables you have on hand. Serve it warm or at room temperature for maximum convenience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 482.5
Dietary: Gluten-free, Vegetarian
Description
This Vegetable Frittata is a versatile and comforting Mediterranean-style dish that transforms simple pantry staples into a satisfying main course. By sauting onions, zucchini, and garlic until tender, you build a deep flavor base before folding in beaten eggs. The mixture is cooked on the stovetop to set the bottom, then finished under a hot broiler or in the oven to achieve a puffed, golden top. It has a creamy, custard-like texture with vibrant vegetable notes. Perfect for a quick weeknight dinner, a light lunch, or even as a make-ahead breakfast option, this frittata is easy to customize with whatever fresh vegetables you have on hand. Serve it warm or at room temperature for maximum convenience.
Ingredients
  • 1/3 cup Chopped onion
  • 2/3 cup Chopped green pepper
  • 1 tablespoon Butter
  • 4 tablespoon Olive oil
  • 1 1/2 cup Scrubbed, chopped zucchini
  • 2 ea Minced garlic cloves
  • 1/2 teaspoon Salt
  • 1/4 cup Diced tomato
  • 6 ea Large eggs, beaten
Directions
  1. 1
    Preheat your oven to 400F (200C).
  2. 2
    In a 10-inch ovenproof skillet, melt butter with 2 tablespoons of olive oil over medium heat.
  3. 3
    Add chopped onion and green pepper; saut, stirring occasionally, until softened, about 5 minutes.
  4. 4
    Stir in zucchini and cover the skillet; cook for 4 minutes until zucchini is tender.
  5. 5
    Uncover, add minced garlic, salt, and diced tomato; cook, stirring constantly, for 1 minute until fragrant.
  6. 6
    Remove skillet from heat and let the vegetable mixture cool slightly for 2-3 minutes.
  7. 7
    Pour the beaten eggs over the vegetables in the skillet and stir gently to combine everything evenly.
  8. 8
    Return the skillet to medium heat and cook undisturbed for 3-5 minutes, or until the edges are set and the bottom is golden.
  9. 9
    Transfer the skillet to the preheated oven and bake for 1 to 2 minutes, just until the top is puffed and lightly golden.
  10. 10
    Remove from oven, let stand for 2 minutes, then cut into wedges and serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 482.5kcal
% Daily Value *
Total Fat 34.9g54%
Saturated Fat 9.0g45%
Cholesterol 567.6mg190%
Sodium 2658.5mg111%
Total Carbohydrate 21.9g8%
Dietary Fiber 2.2g9%
Sugars 4.0g
Protein 23.3g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: frittata, vegetarian, eggs, zucchini, onion, garlic, breakfast, brunch, dinner, mediterranean, italian, ovenproof skillet, easy, quick, healthy, gluten-free, meal prep, leftovers, vegetables, protein
Read it online: https://www.chefs-mate.com/recipe/vegetable-frittata-3/