Tomato, Zucchini and Fontina Frittata
When you're trying keep a meal on the light side and cleanup to a minimum, frittata, the Italian version of an omelette, fits the bill perfectly. You can put just about anything you want in a frittata ~ ham or bacon, asparagus, leeks, artichokes, roasted peppers, etc. This is our favorite meatless combination - delicious, easy to prepare and suitable for brunch or a late night dinner.
- 1 tablespoon extra virgin olive oil
- 1/4 cup onion, chopped
- 1 clove garlic, very finely chopped
- 1 medium zucchini, cut into 1/4-inch cubes
- 1/2 cup red bell pepper, cut into 1/4-inch cubes
- 1 medium tomato, peeled, seeded and cut into 1/4-inch cubes
- 7 eggs, lightly beaten
- 1/2 cup fontina cheese, cut into 1/4-inch cubes
- Salt and freshly ground black pepper
Preheat the oven to 375°.
Heat the olive oil in an ovenproof nonstick skillet over a medium heat (we find an 8-inch diameter pan works well).
Add the onion, garlic, zucchini and bell pepper and sauté until soft and lightly browned, 6 to 8 minutes. Season to taste with salt and pepper.
Add the tomato and cook another 2 minutes. Taste and adjust the seasoning as needed.
Spread the veggies evenly over the bottom of the pan and pour in the eggs. Distribute the cubes of fontina evenly around the pan.
Continue cooking, undisturbed, until the center of the frittata is almost set, but the top is still wet. Place in the preheated oven until the top is set - times will vary. Remove from the oven and let stand for 2 minutes.
To serve, invert onto a plate and cut into wedges.
Makes 4 servings
Serving suggestions ~
Serve with a salad, a cup of tomato soup or hash-browned potatoes.
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