Colorful, tasty, easy, and quick, the BAKED VEGETABLE FRITTATA is a nice vegetarian main course to prepare and serve for many occasions. It’s a lovely rich and flavorful frittata, soft and fragrant.
Prepare this delicious baked frittata with zucchini, bell peppers, and peas; it’s delightful to eat just like that, maybe served sliced into cubes, but also between two nice slices of bread. Perfect now that the nice weather is coming, to take to the beach or put in the picnic basket. The frittata remains soft and flavorful also because I added two other ingredients that will give the batter taste and softness.
I prepared it for a dinner I had at home with friends, served in small cubes; it was devoured in no time! Having used nice Roman zucchini with the flower, I also added this to the frittata. You can do it too, you’ll see how delicious this baked frittata with zucchini, bell peppers, and peas is. The beauty of this recipe is that you can prepare it all year round using other seasonal vegetables, maybe in winter with broccoli, savoy cabbage, and radicchio.
Follow me in the recipe as we prepare this lovely baked frittata together, you can watch the video recipe on my YOUTUBE CHANNEL.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 9×9 inches pan
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 eggs
- 2 Roman zucchini (with flower)
- 1 red bell pepper
- 2 tablespoons frozen peas
- 1/3 cup milk
- 3 tablespoons grated Parmesan cheese
- to taste salt
- to taste pepper
- to taste basil
- extra virgin olive oil
Steps
To prepare the oven-baked vegetable frittata, start with the vegetables: wash the zucchini and bell pepper well, and cut them into cubes, removing the two ends from the zucchini and the stem, seeds, and white filaments from the bell pepper. My zucchini had the flower, which I removed and set aside.
Pour a couple of turns of extra virgin olive oil into a pan, put the zucchini and bell pepper inside, add the peas, salt, a little pepper, and cook while stirring occasionally. The vegetables should cook but remain crunchy.
Meanwhile, in a bowl, beat the eggs with a fork, also pour in the milk, Parmesan, salt, and a little pepper, and mix well.
Once the vegetables are cooked, add them to the eggs and mix again. Add some torn basil leaves and pour everything into a baking mold lined with parchment paper, topping it off with broken zucchini flowers.
Bake the frittata in a preheated static oven at 356°F for about half an hour. Let it cool a bit, then serve it sliced into squares. Delicious and tasty, I’m sure you’ll prepare it for many occasions.
… Vane’s Tips
The vegetable frittata can be stored for 3 days in the refrigerator.
You can also cook the frittata in a pan or, if you prefer, in an air fryer.
You can add diced ham or speck for a non-vegetarian version.
