Vegetable Frittata

Here’s a recipe for a delicious Vegetable Frittata:

Ingredients

• Eggs: 6-8, depending on size
• Zucchini: 1-2, sliced into rounds or strips
• Bell pepper: 1, cut into strips
• Onion: 1 small, thinly sliced
• Fresh spinach or other leafy greens: a handful
• Grated cheese (Parmesan, Pecorino, or similar): 2-3 tablespoons
• Extra virgin olive oil: 2 tablespoons
• Salt and pepper: to taste
• Aromatic herbs (optional, such as basil or thyme): as desired

Preparation

1. Sauté the vegetables: Heat the oil in a non-stick pan over medium heat. Add the onion and sauté until it becomes translucent. Add the zucchini and bell peppers, lightly seasoning with salt. Cook until the vegetables are tender but still crisp. If using spinach or other leafy greens, add them towards the end so they wilt slightly.

2. Prepare the egg mixture: in a bowl, whisk the eggs with salt, pepper, grated cheese, and aromatic herbs.

3. Add the vegetables to the eggs: once cooked, add the vegetables to the egg mixture and mix well.

4. Cook the frittata: pour the egg and vegetable mixture into the same pan. Cook over medium-low heat until the edges begin to set. With the help of a lid or a plate, flip the frittata and cook on the other side until it is golden and cooked through.

5. Serve: serve the frittata hot or at room temperature.

Tips

• Variation of vegetables: You can vary the vegetables according to the season or what you have available.
• Cheese: adding cubed cheese like mozzarella or feta can make the frittata even more delicious.
• Cooking: make sure the frittata is cooked evenly on both sides.

The vegetable frittata is a versatile and tasty dish, perfect for a quick meal or for using up leftover vegetables. Enjoy your meal!