Caramelized onions, sautéed red bell peppers and zucchini mixed with Parmesan creates a easy frittata perfect for breakfast, lunch or dinner!
Caramelized Onion, Pepper, Zucchini Frittata
Frittatas are a very versatile egg dish. Not only are they great for breakfast, but they also can be eaten for lunch or dinner if paired with a salad. Frittatas are a great way to clean out the refrigerator because you can fill them with your favorite ingredients. Anything goes! For some more vegetable frittata recipes, check out this Swiss Chard Frittata and this Mushroom Shallot Frittata. And if you want to make a quiche, try this Crustless Broccoli Cheddar Quiche or these Petite Crustless Quiches.
Bell peppers and zucchini are in season now, and using them in your frittata is a great way to utilize them.
To make this oven-baked frittata, start by sautéing the vegetables on the stove and then pour in the whisked eggs. Once the eggs begin to set after a couple of minutes, put the skillet in the oven at 400 degrees and bake for 10-15 minutes.
If you don’t have a cast-iron or other oven-proof skillet, you can cover the frittata and cook it on low heat. When it’s almost done, flip the frittata over onto a plate. Then slide it back into the pan, so you can finish browning the frittata on the other side. You can also bake the egg mixture in a glass baking dish. After you cook the vegetables, mix them with the eggs, and pour into a 9-inch deep pie or square baking dish. Bake for about 25 minutes at 400 degrees.
What’s the difference between a quiche, omelet, and frittata?
Quiche is an egg custard dish that combines eggs with cream or milk. The quiche fillings are mixed in with the raw eggs and then baked in the oven. Quiche typically has a crust, but you can also make it without.
When cooking an omelet on the stove, you put the filling on top of the cooked eggs and fold half of the eggs over the omelet toppings. Some delicious omelet recipes to try are this Tomato Mozzarella Egg White Omelet and this Broccoli and Cheese Omelet.
For a frittata, you cook your vegetables first and then mix the filling into the raw eggs. You also start cooking the eggs on the stove and finish baking them in the oven.
Another difference is that omelets are usually a single serving while frittatas and quiches are multiple servings.
Can you freeze leftover frittata?
Yes, you can freeze leftover frittata. Cut the frittata in individual portions and wrap tightly in plastic wrap or put in a zip-lock bag. Thaw overnight and then microwave for 30-60 seconds before eating. You can freeze frittatas for up to three months.
- Switch out any of the vegetables with whatever you have on hand. Asparagus, broccoli, and bell pepper would all be delicious options.
- Save time cutting the zucchini by using your food processor for a quick chop.
- Sub the parmesan for goat cheese, pecorino romano, or feta or skip the cheese altogether.
- Add Italian sausage or chicken for some extra protein.
- To make the frittata lighter, use half eggs and half egg whites. For every egg that you substitute, use two egg whites.
- Make frittata muffins by pouring the egg mixture into a muffin tin and baking at 350 degrees for 25 minutes.
- If you need to feed a crowd, you can double the frittata and bake in a 9” x” 13” glass baking dish.
More Frittata Recipes Will Love:
- Asparagus and Swiss Cheese Frittata
- Spinach and Feta Frittata
- Tomato and Zucchini Frittata
- Turkey and Sweet Potato Frittata
- Bell Pepper and Potato Frittata
Caramelized Onion, Red Pepper and Zucchini Frittata
- 1 white onion thinly sliced
- 1 medium red bell pepper diced
- 1 1/2 cups zucchini diced into matchsticks
- 6 large eggs
- 1/4 cup Parmesan cheese grated
- 2 tsp 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.