The vegetable frittata is a delicious second course that is easy to make and very tasty.
A simple, satisfying dish perfect for a family lunch or dinner or for an outing, a picnic, to take to the office for lunch or to the beach.
Read how to make the vegetable frittata with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8 eggs
- 1 zucchini
- 1 red bell pepper
- Half red onion
- 2 oz Grana Padano cheese (grated)
- 1 tbsp milk
- basil
- extra virgin olive oil
- salt
Preparation of the vegetable frittata
Wash the bell pepper, remove the stem, seeds and membranes, and cut it into pieces.
Wash the zucchini, trim the ends and slice it thinly.
Slice the onion thinly.In a large skillet heat two tablespoons of extra virgin olive oil, add the onion, let it soften and add the chopped bell pepper.
Cook for five minutes and then add the zucchini slices and cook until the vegetables are tender but not falling apart (this will take about another five minutes), season with salt and turn off the heat.In a bowl beat the eggs with a pinch of salt.
Stir in the grated Grana Padano, the milk, the prepared vegetables and a few torn basil leaves, and combine everything.
Line a 9.5-inch baking pan with parchment paper and pour in the prepared mixture.Bake in a preheated conventional oven for about thirty-five minutes, until golden (alternatively you can cook the frittata in a skillet).
Remove from the oven and serve your vegetable frittata warm or cold, according to your preference.
Notes
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