Vegetable Frittatas Save-the-Dinner

Vegetable frittatas save-the-dinner are a great way to use the vegetables you have at home, creating a simple and nutritious meal. The vegetables can be those you prefer or those you need to consume. The Italian variant might include zucchini, tomatoes, and perhaps some basil for a touch of freshness. Here is a basic recipe that you can then adapt with the vegetables you have available.

Ingredients

• 6 eggs
• 2 medium zucchinis
• 1 small onion
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 100 g of fresh spinach (or other leafy greens)
• 50 g of grated cheese (Parmesan or pecorino)
• Salt and pepper to taste
• Extra virgin olive oil for cooking
• (Optional) Aromatic herbs like chopped basil or parsley

Preparation

1. Wash and slice the zucchinis into thin rounds, the onion into thin slices, and the bell peppers into strips.
2. In a skillet, heat a drizzle of oil and sauté the onion until it becomes transparent. Add the zucchinis and bell peppers, stir-fry the vegetables until they are soft but not mushy.
3. If you are using spinach, wash it thoroughly and sauté in the pan for a couple of minutes until it reduces in volume.
4. In a large bowl, beat the eggs with the grated cheese, salt, and pepper to taste. Add the cooked vegetables and the aromatic herbs if using, and mix well.
5. In the same skillet where you cooked the vegetables (after removing any excess oil if present), pour the mixture of eggs and vegetables.
6. Cook on medium-low heat until the bottom is golden brown, then flip the frittata with the help of a plate or lid and cook on the other side.
7. Serve the frittata hot or at room temperature.

Curiosity

Frittatas are very common in Italian cuisine and provide a practical solution for consuming vegetables that might otherwise spoil. In Italy, it is traditional to prepare the frittata with whatever is available at home, giving life to new and tasty combinations. The vegetable frittata is also perfect for picnics, as it can be eaten cold.