Italian Vegetable Frittata
A hearty Italian-style frittata packed with sautéed vegetables, perfect for a brunch or dinner option.
Ingredients
- ●2 tablespoons iintense Extra Virgin Olive Oilfor greasing the skillet
- ●1 medium, diced Italian Onionany color
- ●1 medium, diced Bell Pepperany color
- ●1 medium, diced Zucchiniany color
- ●2 cloves, minced Garlicfor added flavor
- ●to taste Saltfor seasoning
- ●to taste Black Pepperfor seasoning
- ●8 eggs Frittatalarge eggs work best
- ●1/2 cup, shredded Cheddar Cheeseoptional, for added flavor
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and zucchini. Cook until the vegetables are tender, about 5-7 minutes.
- 3
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- 4
In a large bowl, whisk together the eggs and a pinch of salt and pepper. Set aside.
- 5
Pour the egg mixture over the vegetables in the skillet. Cook until the edges start to set, about 2-3 minutes.
- 6
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is cooked through and golden brown on top.
- 7
Remove the skillet from the oven and let it cool for a few minutes. Use a spatula to loosen the edges of the frittata from the skillet.
- 8
Slide the frittata onto a plate and sprinkle with shredded cheese, if using. Cut into wedges and serve hot.