Frittata di Zucchine e Peperoni

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Slice the zucchini into thin half-moons, dice the red pepper into small cubes, and thinly slice the onion. Roughly tear or slice the basil leaves. Crumble the goat cheese. Crack the eggs into a bowl, add the salt and black pepper, and beat until fully combined and slightly frothy.

   200 g zucchini120 g red pepper70 g onion8 g fresh basil60 g goat cheese6 large eggs4 g fine salt1 g black pepper
2. 2

   Heat an ovenproof 20 cm skillet over medium-high heat and add the olive oil. Add the onion and cook for 2 minutes until it begins to soften. Add the red pepper and zucchini and sauté for 4-5 minutes, stirring occasionally, until the vegetables lose some moisture and take on a little color; this prevents a watery frittata.

   15 ml olive oil70 g onion120 g red pepper200 g zucchini
3. 3

   Lower the heat to medium. Stir most of the basil into the vegetables, reserving a little for finishing. Pour in the beaten eggs and gently shake the pan so the egg runs evenly around the vegetables. Scatter the goat cheese over the top. Cook undisturbed for 2-3 minutes, until the edges are just setting but the center is still loose.

   8 g fresh basil6 large eggs60 g goat cheese
4. 4

   Transfer the skillet to the oven and bake for 6-8 minutes, until the frittata is puffed, the center is just set, and a knife inserted in the middle comes out mostly clean. Avoid overbaking so the eggs stay tender.

5. 5

   Let the frittata rest for 3 minutes to finish setting. Sprinkle with the reserved basil, slice, and serve hot or warm.

   8 g fresh basil

Origin & History

Frittata is a classic Italian egg dish, traditionally used as a practical way to turn seasonal vegetables, herbs, and cheese into a satisfying meal. Unlike a French omelette, it is typically cooked more slowly and often finished in the oven, making it ideal for home kitchens and rustic family cooking.