Frittata di Zucchine e Peperoni

Ingredients

Instructions

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.

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.

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.

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.

Nutrition per serving

Notes

• •Use a well-seasoned or nonstick ovenproof skillet so the frittata releases cleanly.
• •If your goat cheese is very soft, chill it for 10 minutes before crumbling for neater pieces.
• •Serve with a simple green salad for a complete low-carb meal.
• •For best texture, cook the vegetables until excess moisture has evaporated before adding the eggs.

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