zucchini frittata

This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich extra virgin olive oil, and sharp feta cheese. It’s a comforting vegetarian meal that&#39;s easy to make any night of the week!

Mediterranean Vegetable Frittata Recipe

red bell pepper

zucchini (small diced)

green onions

broccoli

Kosher salt and black pepper

tbsp Extra virgin olive oil

eggs

¼ teaspoon baking powder (optional)

milk

feta cheese (crumbled, more to serve)

parsley (more to serve)

thyme

Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.

In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.

Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.

Turn the oven heat down to 400°F.

In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.

Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.

Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).

Serve with more feta cheese and a garnish of fresh parsley.

https://content.jwplatform.com/videos/Mep9QNJC.mp4

This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich olive oil and sharp feta cheese.

Vegetable Frittata

Caramelized onions, sauteed red bell peppers and zucchini combined create a winning egg frittata breakfast dish.

Caramelized Onion, Red Pepper and Zucchini Frittata

white onion (thinly sliced)

red bell pepper (diced)

zucchini

Parmesan cheese (grated)

olive oil

salt and fresh pepper (to taste)

Preheat oven to 400F. Over medium-low heat, heat oil in a 10-inch skillet. Stir in onion and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini. Season with salt and pepper and cook 3 more minutes stirring occasionally.

In a medium bowl whisk eggs, Parmesan, salt and pepper.

Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set (about 2 minutes) move skillet to oven.

Cook about 10-15 minutes, or until frittata is completely cooked.

Serve warm, cut into 4 pieces.

This zucchini frittata recipe is a perfect solution for a simple, yet elevated meal — eat it for breakfast, lunch, dinner, or brunch. It&#39;s baked in the oven and emerges with pockets of melty, creamy brie and slices of tender zucchini in every forkful.

Baked Zucchini Frittata with Brie

extra virgin olive oil

Kosher salt

garlic (finely chopped)

thyme (or 1 teaspoon dried thyme)

red pepper

black pepper

⅓ cup plain whole milk yogurt (Greek-style

Parmesan cheese

Brie cheese

Position the oven rack in the center of the oven. Preheat the oven to 350 degrees (180C). Brush a thin layer of olive oil or melted butter on the bottom and sides of a 9-inch deep pie dish or quiche pan.

Heat a large (10-inch) nonstick or cast iron skillet over medium-high heat until a drop of water sizzles on contact. Add the olive oil, zucchini, ½ teaspoon kosher salt and black pepper and stir around to coat. Spread the slices out in one layer and cook 2-3 minutes, until the edges have a golden sear. Stir in the garlic, thyme, and red pepper and cook until the garlic releases its fragrance, about 30 seconds. Remove the pan from the heat.

Whisk the eggs in a large bowl with the yogurt, Parmesan cheese and ¼ teaspoon salt until smooth.

Transfer the zucchini to the pie dish. Pour the egg mixture over the zucchini. Distribute the Brie evenly over the top.

Bake 22-25 minutes, or until the frittata is puffed and the center feels just set. Remove from the oven and cool on a rack for about 15 minutes before serving. It will firm up slightly and be easier to slice.

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Mediterranean Vegetable Frittata Re...

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Baked Zucchini Frittata with Brie

Top 3 zucchini frittata recipes from across the web

The most viewed zucchini frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean Vegetable Frittata Re...

Caramelized Onion, Red Pepper and Z...

Baked Zucchini Frittata with Brie

The most viewed zucchini frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine