Zucchini & Bell Pepper Frittata
Frittata is one of those amazing techniques that works with many ingredients and flavors. Because of that versatility it should make its way into everyone’s repertoire! Unless they’re vegan. In that case I’m sorry. I say “technique” and not “recipe” because all frittata consists of is pouring beaten egg over a bunch of other stuff. This “other stuff” can be small amounts of leftover ingredients from another recipe, vegetables that are past their prime, and anything that you may not be using for other recipes but would go great with egg and all the “other stuff”. This version of frittata is started in the pan to saute all of the vegetables but then is transferred into the oven in order to cook the eggs. if you don’t want to fire up the oven then you can do it all in the pan by dropping the heat down to about medium-low after sauteing the vegetables then covering with a lid. So if you’ve had a long day and don’t feel like cooking a Michelin star dinner, don’t want scrambled eggs since those are totally just for breakfast, then slice a couple of veggies and crack some eggs for this dope and quick frittata.
- 8 eggs
- 1 zucchini
- 1 small bell pepper
- 1/2 regular onion
- 2 oz (57 g) pepper jack cheese
- 1 tiny pinch (1/4 teaspoon, 1 g, something like that) thyme
- Preheat the oven to 350 f (177 c).
- Crack and beat 8 eggs in a bowl.
- Cut the ends off of the zucchini and remove the pepper core. Cut those into even chunks and slice the onion fairly thin.
- Cut or break the cheese into small pieces.
- In a pan preheated at just a hair above medium saute the vegetables with the thyme along with a pinch of salt and pepper for roughly 5 minutes or until they soften up and get a bit of color on them.
- Once those are done turn off the stove, add in some more oil if the pan looks too dry, then add the eggs along with the cheese over the vegetables. Add a bit more salt and pepper (to taste) then stir everything in order to get a uniform mix.
- Place the pan in the oven and let the eggs cook for about 15 minutes. You can test if it's done by poking the frittata with a knife or skewer and if it comes out clean then it's done. If there's some raw egg on it then cook it for a little longer. It's normal for the frittata to inflate a bit in the oven but after it's taken out the bump will come all the way down.
- Let it rest for at least 10 minutes before serving. This can also be served at room temperature or even chilled.