Description
Experience the essence of summer with this vibrant vegetable frittata, bursting with fresh flavors and colors. Ideal for brunches or light dinners, this dish combines sautéed zucchini, bell peppers, and aromatic herbs, creating a delightful centerpiece that will have your guests coming back for more. Easy to prepare and perfect as leftovers, it’s a must-try for any home cook looking to celebrate seasonal produce.
Ingredients
Scale
- 6 large eggs
- 1 cup diced zucchini
- 1 cup diced bell peppers (any color)
- 1 medium yellow onion, diced
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh basil or parsley
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, drizzle olive oil and sauté the onion until translucent.
- Add zucchini and bell peppers; cook for about 5-7 minutes until tender.
- In a bowl, whisk eggs with salt and pepper until frothy.
- Stir in the feta cheese and fresh herbs into the egg mixture.
- Pour the egg mixture over the sautéed vegetables in the skillet.
- Cook on low heat without stirring until edges start to set (approximately 10 minutes).
- Transfer the skillet to the oven and bake for 15-20 minutes until golden and puffed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 210
- Sugar: 2g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg