Description
This Italian Frittata is a flavorful, vegetable-packed baked egg dish featuring zucchini, bell peppers, shallots, and spinach, enhanced with Pecorino Romano and mozzarella cheeses. Perfect for a satisfying breakfast, brunch, or light dinner, this recipe combines simple ingredients with classic Italian herbs to create a wholesome, delicious meal ready in just 40 minutes.
Ingredients
Egg Mixture
- 6 large eggs
- ¼ cup heavy cream
- ¼ cup Pecorino Romano cheese, grated (plus more for garnish)
- ½ teaspoon black pepper, freshly cracked
- ½ teaspoon salt
- 1 teaspoon dried oregano
Vegetables
- 2 zucchini, sliced thinly
- 2 shallots, thinly sliced
- 2 bell peppers, thinly sliced
- 3 cloves garlic, minced
- 2 cups baby spinach
Cheese
- 4 ounces mozzarella cheese, sliced into small pieces
Other
- 1 tablespoon grapeseed oil (or cooking oil of choice)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the frittata.
- Heat the pan and add oil: Place a cast iron or oven-safe pan over medium heat and add the grapeseed oil. Swirl the pan to coat the bottom evenly with oil.
- Prepare vegetables: Slice the zucchini in half and then thinly slice each half. Thinly slice bell peppers and shallots, and mince the garlic. Add all prepared vegetables to a mixing bowl as you go.
- Sauté vegetables: Add the prepared vegetables to the heated pan, seasoning with salt, black pepper, and dried oregano. Sauté for about 7 minutes until they start to soften.
- Add spinach and wilt: Stir in the baby spinach and cook until wilted, approximately 3 minutes.
- Add mozzarella: Slice the mozzarella cheese into small pieces and add them to the pan with the vegetables.
- Prepare the egg mixture: In a medium mixing bowl, crack the eggs and whisk together with heavy cream and grated Pecorino Romano cheese until well combined.
- Combine eggs and vegetables: Pour the egg mixture evenly over the sautéed vegetables and cheese in the pan.
- Cook on stovetop: Cook the mixture over medium heat until the edges begin to set, about 5 minutes. This helps create a nice crust at the bottom.
- Bake the frittata: Transfer the pan to the center rack of the preheated oven and bake for 15 minutes until the frittata is fully set and lightly golden.
- Garnish and serve: Remove the frittata from the oven, garnish with fresh chopped parsley and extra grated Pecorino cheese, then slice and enjoy.
Notes
- Using a cast iron or oven-safe skillet is essential for transferring from stovetop to oven safely.
- You can substitute grapeseed oil with olive oil or any other neutral cooking oil.
- Feel free to add other vegetables like mushrooms or tomatoes for variation.
- Ensure eggs are fully cooked through baking to avoid any runniness.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
