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Zucchini & Red Onion Frittata Recipe

Zucchini and Red Onion Frittata is a beautiful dish that can be served either warm or at room temperature. Although its an egg dish, its not just for breakfast. In fact, its perfect for a summer picnic or to take to the office for lunch. Its special enough to serve to company for brunch, but also makes a quick and easy dinner.
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Hands-on time for this versatile frittata is only about 15 minutes. While the frittata bakes, you can grill meat, poultry or fish, make a salad, set the table, and clean up the kitchen. To make the frittata a main dish, simply add some diced ham along with the onions or shredded cooked chicken just before sprinkling with Parmesan. You can also vary the vegetables depending what you have on hand.

If youd like to give this frittata a Mexican flair, add a chopped jalapeno, some cooked and drained chorizo and substitute a little cumin and chili powder for the herbes de Provence; rather than Parmesan cheese, substitute either cheddar jack or queso fresco. Use your imagination to incorporate your favorite flavors in this frittata and by all means add whatever is leftover in your fridge.

Zucchini, Onion, & Red Pepper Frittata


6 Servings

1 large red onion
1 1/4 pounds small zucchinis, (about 4-5)
1 red bell pepper
2 tablespoons olive oil
1 teaspoon herbes de Provence, or Italian Seasoning
1 teaspoon coarse sea salt
1/2 teaspoon coarsely ground black pepper
1 cup freshly grated Parmesan cheese, divided
1/4 cup dry bread crumbs
8 large eggs
  1. Preheat the oven to 325.

  2. Cut the onion in quarters, then slice in 1/4" crescents.

  3. Quarter the zucchinis lengthwise then slice into 1/2" thick slices.

  4. Quarter the red bell pepper and slice the quarters into 1/4" slices.

  5. Heat the olive oil in a 9" cast-iron or heavy 9" non-stick skillet;

  6. Add the onions and stir-fry over medium heat until the pieces separate and are beginning to soften.

  7. Add the zucchini pieces along with the herbs de Provence, salt, and pepper, stir well, turn the heat to medium low, cover and cook for four minutes.

  8. Remove the cover, stir in the peppers, recover the pan, and let cook an additional 4 minutes.

  9. Dump the mixture into a strainer over the sink to drain excess liquid, then return the mixture to the pan.

  10. Sprinkle 3/4 cup of the Parmesan cheese evenly over the vegetables, then sprinkle the breadcrumbs over.

  11. Whisk together the 8 eggs until mixed; pour them over the vegetables.

  12. Spray the inside of the pan lid with non-stick spray and cover the frittata (it will puff up and may stick to the lid).

  13. Bake for 30 minutes in the preheated oven.

  14. Remove the cover from the pan, sprinkle with the remaining Parmesan cheese, and return to the oven for 10 minutes or until the cheese is melted and the top is golden brown.

  15. Serve warm or at room temperature.

Note: If not serving within a few minutes, remove from the pan to a plate and let cool.

Amount Per Serving
Calories 270 Calories from Fat 152
Percent Total Calories From: Fat 56% Protein 25% Carb. 19%

Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 6 g
Cholesterol 296 mg
Sodium 792 mg
Total Carbohydrate 13 g
Dietary Fiber 1 g
Sugars 0 g
Protein 17 g

Vitamin A 31% Vitamin C 59% Calcium 0% Iron 11%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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