Zucchini and Bell Pepper Frittata

Zucchini and Bell Pepper Frittata Recipe from Italy

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Zucchini and Bell Pepper Frittata is a delicious and nutritious dish that is perfect for breakfast, brunch, or even a light dinner. This frittata is packed with fresh vegetables, eggs, and Parmesan cheese, making it a flavorful and satisfying meal.

History

Frittatas are a traditional Italian dish that is similar to an omelette or quiche. They are typically made with eggs, cheese, and a variety of vegetables or meats. The combination of zucchini and bell peppers in this frittata adds a colorful and tasty twist to the classic recipe.

Ingredients

0.33 cup of finely chopped white onion
1 cup of thinly sliced zucchini
0.5 cup of finely chopped red bell pepper
0.5 cup of finely chopped green bell pepper
1.5 tbsp of olive oil
4 large eggs
0.67 cup of freshly grated parmesan
2 tbsp of minced fresh parsley leaves

How to prepare

In a 9-inch non-stick skillet, cook the onion, zucchini, and peppers with salt and black pepper to taste in 1 tbsp of oil over moderate heat, stirring, for 10 minutes.
In a bowl, whisk together the eggs, 0.33 cup of Parmesan, and the parsley. Then, add the vegetable mixture and stir until well combined.
In the skillet, heat the remaining 0.5 tbsp of oil over moderate heat until hot but not smoking. Pour in the egg mixture, distributing the vegetables evenly, and cook without stirring for 10 minutes.
Sprinkle the remaining 0.33 cup of Parmesan over the top and broil the frittata under the preheated broiler, about 4 inches from the heat, for 4 minutes.
Let the frittata cool in the skillet for 5 minutes, then run a knife around the edge.
Slide the frittata onto a serving plate and cut into wedges.
Serve warm or at room temperature.

Variations

Add cooked bacon or ham for a meatier frittata.
Use different types of cheese, such as cheddar or feta, for a different flavor profile.
Experiment with different vegetables, such as mushrooms, spinach, or tomatoes.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are tender but still slightly crisp for the best texture in the frittata.

- Whisk the eggs well to ensure a light and fluffy frittata.

- Use a non-stick skillet to prevent the frittata from sticking.

- Broiling the frittata at the end helps to create a golden brown crust on top.

Serving Suggestions

Zucchini and Bell Pepper Frittata can be served with a side salad, fresh fruit, or whole grain toast for a complete meal.

Cooking Techniques

The key to a successful frittata is to cook it low and slow. This allows the eggs to set without burning the bottom of the frittata.

Ingredient Substitutions

If you don't have zucchini or bell peppers on hand, you can use any other vegetables you have available, such as spinach, mushrooms, or tomatoes.

Make Ahead Tips

Zucchini and Bell Pepper Frittata can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.

Presentation Ideas

Garnish the frittata with fresh herbs, such as parsley or chives, for a pop of color and flavor.

Pairing Recommendations

Zucchini and Bell Pepper Frittata pairs well with a crisp green salad, fresh fruit, or a glass of white wine.

Storage and Reheating Instructions

Store any leftovers of Zucchini and Bell Pepper Frittata in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Zucchini and Bell Pepper Frittata contains approximately 250 calories.

Carbohydrates

Each serving of Zucchini and Bell Pepper Frittata contains approximately 6 grams of carbohydrates.

Fats

Each serving of Zucchini and Bell Pepper Frittata contains approximately 18 grams of fats.

Proteins

Each serving of Zucchini and Bell Pepper Frittata contains approximately 15 grams of proteins.

Vitamins and minerals

Zucchini and Bell Pepper Frittata is a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains eggs and dairy (Parmesan cheese), which may be allergens for some individuals.

Summary

Zucchini and Bell Pepper Frittata is a nutritious and balanced meal that is rich in proteins, healthy fats, and essential vitamins and minerals.

Summary

Zucchini and Bell Pepper Frittata is a versatile and delicious dish that is perfect for any meal of the day. Packed with fresh vegetables, eggs, and Parmesan cheese, this frittata is a healthy and satisfying option for breakfast, brunch, or dinner.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and I had just returned from the farmer's market with a bounty of fresh zucchini and bell peppers. As I was flipping through my collection of recipes, a colorful and vibrant picture caught my eye - a zucchini and bell pepper frittata. The ingredients were simple, the directions straightforward, and I could just imagine the deliciously light and fluffy texture of the frittata.

I had never made a frittata before, but I was up for the challenge. I had learned to cook from my own grandmother, who was a master in the kitchen. She had taught me the importance of using fresh, seasonal ingredients and the joy of sharing homemade meals with loved ones. This recipe seemed like the perfect way to honor her legacy and showcase the flavors of summer.

I gathered the zucchini, bell peppers, eggs, cheese, and herbs needed for the frittata. I chopped the vegetables into small, uniform pieces and sautéed them in a skillet until they were soft and slightly caramelized. The aroma of the vegetables cooking filled the kitchen, and I knew this dish was going to be something special.

Next, I whisked together the eggs, cheese, and herbs in a bowl, adding a touch of salt and pepper for seasoning. I poured the mixture over the vegetables in the skillet, making sure to evenly distribute the ingredients. As the frittata cooked, I watched in anticipation as the edges began to set and the center remained slightly jiggly.

I carefully placed the skillet under the broiler to finish cooking the top of the frittata, watching as it puffed up and turned a beautiful golden brown. The smell wafting from the oven was intoxicating, and I couldn't wait to dig into my creation.

When the frittata was done, I carefully slid it onto a serving platter and garnished it with fresh herbs. I sliced it into wedges and served it to my family, who eagerly dug in and declared it a success. The flavors of the zucchini and bell peppers melded perfectly with the creamy eggs and tangy cheese, creating a dish that was both comforting and satisfying.

As we sat around the table, enjoying the frittata and each other's company, I couldn't help but feel grateful for the culinary journey that had led me to this moment. I had learned this recipe from a dear friend who had traveled to Italy and brought back a love for simple, rustic dishes made with fresh, local ingredients. She had shared her recipe with me, and now I was passing it on to my own family, creating new memories and traditions in the process.

This zucchini and bell pepper frittata had become a new favorite in our household, a dish that we would make again and again, savoring the flavors of summer and the joy of cooking together. I knew that my grandmother would be proud of the cook I had become, carrying on her legacy of delicious, homemade meals made with love. And as I took another bite of the frittata, I couldn't help but smile, grateful for the simple pleasures that good food and good company can bring.