Recipe
Vegetable frittata
An Italian-style open omelette that sets into a thick, sliceable round: sautéed zucchini, pepper and onion held in gently cooked eggs, finished under the grill and cut into wedges.
- Preparation
- 15 minutes
- Cooking
- 20 minutes
- Total time
- 35 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 305 kcal
- Protein
- 18 g
- Carbohydrates
- 6 g
- Fat
- 24 g
Ingredients
- Eggs8 kom
- Zucchini1 kom
- Red bell pepper1 kom
- Red onion1 kom
- Shredded cheese80 g
- Olive oil2 žlica
- Parsleypo ukusu
- Salt and pepperpo ukusu
Instructions
- 1
Turn on the oven grill. Whisk the eggs with salt and pepper in a bowl — just until combined, not foamy.
- 2
Heat the olive oil in an ovenproof pan (around 24 cm) over medium heat and sauté the diced onion, pepper and zucchini for about 6 minutes, until soft and any moisture has cooked off.
- 3
Spread the vegetables evenly, pour the eggs over and cook on low heat for about 8 minutes, without stirring, until the edges are set but the centre still wobbles.
- 4
Scatter the cheese on top and slide the pan under the hot grill for about 3 minutes, until puffed and lightly golden.
- 5
Rest the frittata in the pan for 2 minutes.
- 6
Loosen the edges, slide onto a board, sprinkle with parsley and cut into wedges.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
