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.
Vegetable frittata takes about 35 minutes and makes 4 servings. Each serving has 305 kcal.
- 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 pcs
- Zucchini1 pc
- Red bell pepper1 pc
- Red onion1 pc
- Shredded cheese (mozzarella or cheddar)80 g
- Olive oil2 tbsp
- Parsley1 pinch
- Salt1 pinch
- Pepper1 pinch
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.
Tip: Cook the vegetables until dry - watery zucchini will weep into the eggs and the frittata will not set cleanly.
- 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 center 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.
Tip: Take it out while the center still has a slight wobble - carry-over heat finishes the job. A frittata that looks fully firm in the pan will be dry on the plate.
- 6
Loosen the edges, slide onto a board, sprinkle with parsley and cut into wedges.
Cooking methods
On the stove
Use a heavy pan on the smallest burner for the setting stage - the bottom should barely color. If your oven has no grill, cover the pan with a lid for the last minutes at around 120 °C equivalent low heat until the top sets.
On induction
Sauté on level 6, then set the eggs on level 2–3. Induction pans stay hot after you turn them down, so lower the level a minute before pouring in the eggs to avoid browning the base.
Over an open fire
Works in a cast-iron pan over gentle embers: set the eggs at the edge of the fire, then place a preheated lid or a tray with a few embers on top to set the surface instead of a grill.
Recipe questions
- How long does this recipe take?
- Plan for about 35 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Sauté on level 6, then set the eggs on level 2–3. Induction pans stay hot after you turn them down, so lower the level a minute before pouring in the eggs to avoid browning the base.
- Can I cook this recipe over an open fire?
- Yes. Works in a cast-iron pan over gentle embers: set the eggs at the edge of the fire, then place a preheated lid or a tray with a few embers on top to set the surface instead of a grill.
- Which dietary preferences does this recipe support?
- This recipe is tagged: vegetarian, glutenFree.
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.
