Frittatas really are one of the best things to make for breakfast or lunch when you’re hungry and don’t have much time to cook. The preparation of this type of food is so fast and easy. For instance, take the frittata that I’m about to post. All it took to prepare this little bit of wonder was some prep work, some frying of veggies in a big ol’ skillet and then the cooking itself, which took all of a few minutes. When it was finished cooking, I popped the entire thing out of the skillet, cut it up and ate some of it. Really, frittatas are where it’s at.
The Recipe
I’ve had the ingredients for this frittata sitting in my refrigerator for about a week. I’ve been so busy with other things that I didn’t even know if I was going to get around to making it before the peppers and zucchini went bad. Luckily, those vegetables last a long time and there were no problems whatsoever. Note to self: bell peppers and zucchini – don’t worry about them.
After I sliced up the peppers and onion, I fried them up in some olive oil. Then, I added in the garlic and zucchini and finally the egg and cheese mixture. I used the heat from the stove top to set the eggs about half way through from the bottom and then I used the broiler to cook the eggs from the top. Everything came out perfectly.
Ingredients
Serves: 6
Regular Olive Oil
1 Large Red Onion, Sliced Thin
1 Red Bell Pepper, Sliced
1 Yellow Bell Pepper, Sliced
1 Medium Zucchini, Sliced Thin
3 Teaspoons Garlic, Minced
12 Large Eggs
1 Cup Provolone Cheese, Grated
Salt
Ground Black Pepper
Step-by-Step Instructions
I’d like to thank Valerie Ferguson for this recipe. I pulled it from her huge cookbook called Vegetarian and I was very pleased with the result.
Soften the Onion & Peppers
Warm a large oven safe skillet on your stove top over medium heat. Add in three tablespoons of olive oil and then add in the onion and bell peppers. Stir and cook these ingredients for about ten minutes or until everything softens slightly.
Add Garlic & Zucchini
Next, add in the garlic and the zucchini and continue to stir and cook for another five minutes. You should begin smelling these vegetables as they brown slightly.
Beat Eggs & Add to Skillet
Crack open all the eggs and add them to a large bowl. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper and beat the eggs until they’re smooth. Then, add the cheese to the eggs and mix that in as well. Finally, pour the egg mixture over the vegetables and use a fork to gently mix the eggs into the vegetables.
Keep the skillet on the stove top over medium heat for a few minutes, just until the eggs firm up a bit. They don’t need to firm up all the way to the top, but just so they’re not so liquid as they once were.
Broil the Frittata
Turn your oven broiler on to its low setting. Make sure one of your oven racks is in the upper position. Then, place the skillet on the top shelf until the top of the frittata begins to brown. When it does, remove the skillet from the oven and turn off the heat.
Plate & Serve
Allow the frittata to cool down for about five minutes. You can either slice it into pieces right in the skillet or you can turn the skillet over so the frittata pops out, like I did. It’s much easier to cut something like this if it’s out of the pan. Plate each piece and serve. Enjoy!
The Final Frittata
I have always wanted to make a giant thick frittata with at least two dozen eggs. I’d like the pieces to be twice as deep as they are with something like this. Can you imagine that? Perhaps I’ll do that one day with some potatoes and vegetables. Until then, I’ll enjoy this one. It’s very good and I highly recommend it. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!
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