Frittata di Verdure
This versatile Italian frittata is packed with tender-crisp vegetables and fluffy eggs, making it a perfect light meal any time of day. It's a quick and satisfying dish that's easily adaptable to whatever vegetables you have on hand.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 277 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 8 pcsegg
- 60 mlmilk
- 30 gparmesan cheese, grated
- 1 tbspolive oil
- 0.5 pcsyellow onion, chopped
- 1 pcsbell pepper, diced
- 1 pcszucchini, diced
- 100 gspinach
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 1 tbspfresh parsley, chopped(optional)
Equipment
oven-safe non-stick skillet · large bowl · knife · whisk · cutting board
The method
Step by step
- 1
Preheat your oven to 190°C (375°F).
About 5 min
- 2
In a large bowl, whisk the eggs with the milk, parmesan cheese, salt, and black pepper until well combined.
About 2 min
Cook’s note: Ensure the eggs are thoroughly whisked for a fluffy frittata.
- 3
Heat the olive oil in a 25cm (10-inch) oven-safe non-stick skillet over medium heat.
About 1 min
- 4
Add the yellow onion and bell pepper to the skillet and sauté for 5-7 minutes, until softened.
About 7 min
Cook’s note: Cook until the vegetables are tender-crisp, not mushy.
- 5
Stir in the zucchini and spinach, cooking for another 3-5 minutes until the spinach has wilted and the zucchini is slightly tender.
About 5 min
- 6
Pour the egg mixture evenly over the cooked vegetables in the skillet.
About 1 min
- 7
Cook on the stovetop for 2-3 minutes until the edges of the frittata begin to set.
About 3 min
- 8
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is puffed and set in the center.
About 15 min
Cook’s note: The frittata should be golden brown on top and firm to the touch.
- 9
Remove the frittata from the oven and let it rest in the skillet for 5 minutes before slicing.
About 5 min
Cook’s note: Resting helps the frittata set completely and makes it easier to cut.
- 10
Garnish with fresh parsley, if using, and serve warm or at room temperature.
Per serving
Nutrition
- Calories
- 277kcal
- Protein
- 20g
- Carbs
- 9.4g
- Fat
- 18.4g
- Fibre
- 2.2g
- Sugar
- 6.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover frittata in an airtight container in the refrigerator.
Reheat slices gently in a microwave or a warm oven until heated through.
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