Frittata with baked vegetables
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
The beauty of an Italian frittata is that you can fill it with a generous amount of seasonal vegetables, making it not only nutritious but also juicy, healthy, and delicious. To enhance the flavor of the vegetables, bake them in the oven first. The zucchini will become more aromatic, and the peppers and red onions will be even sweeter. The roasted vegetables are poured into a pan with a mixture of eggs beaten with Parmesan and cream, and baked in the oven until the center is well-set. A few minutes before it's ready, sprinkle the frittata with grated Gruyere, and it will be covered with a golden, cheesy crust. A breakfast with this omelet will set the mood for the whole day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small zucchini, cut into 2.5cm cubes
- 1 red bell pepper, seeded and cut into 4cm cubes.
- 1 yellow bell pepper, seeded and cut into 4cm cubes.
- 1 red onion, diced into 4cm cubes.
- 1/3 cup good quality olive oil
- 2 tsp. crushed garlic (2 cloves)
- 12 large eggs
- 1 cup light cream
- 1/4 tbsp. freshly grated parmesan
- 1 tbsp unsalted butter
- 1/3 cup chopped green onions (3 green onions)
- 0.5 cups grated Gruyere
- Fresh arugula, for serving
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
Place the zucchini, pepper, and onion on a baking sheet. Drizzle with olive oil, sprinkle with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and reduce the temperature to 350°F (175°C). - Meanwhile, in a large bowl, whisk the eggs with the cream, Parmesan, 1 teaspoon salt and 1/2 teaspoon black pepper.
- In a 25cm ovenproof skillet, melt the butter and sauté the green onions over medium heat for 1 minute. Add the roasted vegetables to the skillet and toss with the green onions. Pour the egg mixture over the vegetables and sauté for 2 minutes over medium-low heat, without stirring.
- Transfer the pan to the oven and bake the frittata for 20-30 minutes, until puffed and set in the center. Sprinkle with Gruyère and bake for another 3 minutes, until the cheese is melted. Cut into 6 or 8 wedges and serve hot, garnished with fresh arugula.
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