The vegetable frittata is an easy and quick main dish to prepare. It’s delicious, colorful, and light. Perfect to serve at a buffet, maybe cut into squares or slices, or we can take it with us to picnics. It’s good both hot and cold, and I’m sure you will love it a lot!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Vegetable Frittata Ingredients
- 1.5 cups zucchini
- 1.5 cups bell peppers (red and yellow)
- 3.2 oz red onion
- 2.8 oz grated Parmesan
- 10 leaves basil
- 8 eggs
- 1 pinch salt
Tools
- 1 Kitchen Robot Bimby TM31 – TM5 – TM6
- 1 Chopper
- 1 Bowl
- 1 Grater
- 1 Baking Pan 12 inches
Vegetable Frittata Preparation
WITHOUT BIMBY: Grate the Parmesan and put it in a bowl. Use the chopper to finely chop the onion, zucchini, and bell peppers as if for a sauté. Combine the vegetables with the Parmesan, then add the chopped basil and salt. Now add the beaten eggs and mix well.
WITH BIMBY: Place the Parmesan in the bowl and chop at speed 10 for 10 seconds. Pour it into a bowl and set aside. Now add the chopped onion, zucchini, and bell peppers into the bowl and chop at speed 5 for 3 seconds and add them to the Parmesan.
Break the eggs and put them into the bowl with the salt, mix at speed 4 for 10 seconds. Pour them into the bowl, add the chopped basil and mix well with a spatula.
COOKING: Take a cake tin, line the bottom with parchment paper, and pour the mixture into it. Now bake in a preheated oven at 356°F, static, for 30-40 minutes. Our vegetable frittata is ready.
Notes
You can also change the vegetables used, replacing them with spinach, carrots, peas, leeks, asparagus, or whatever you prefer.
The vegetable frittata can be stored in the refrigerator for 1 day.
You can also flavor it with spices and aromatic herbs.
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