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Velvety Frittata with Summer Vegetables and Parmesan

vxda

Transport yourself to sunny Italy with this exquisite, fluffy frittata, a perfect alternative to the traditional omelet. Baked in the oven, it's packed with fresh vegetables and creamy Parmesan, creating a satisfying and flavorful dish, ideal for any time of day.

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Velvety Frittata with Summer Vegetables and Parmesan
Prep time 10 min
Cook time 15 min
Servings
🌱
Difficulty Easy
Category Breakfast
Cuisine Italian

Ingredients

  • 6 pcs egg — large
  • 3 tbsp sour cream
  • 40 g parmesan cheese — (or Grana Padano)
  • 1 pcs zucchini — diced
  • 1 pcs red bell pepper — cut into strips
  • 1 pcs onion — minced
  • 2 pcs garlic clove — minced
  • 1 pinch cherry tomato — halved
  • 2 tbsp olive oil
  • 1 pinch basil — fresh
  • 1 pinch salt
  • 1 pinch black pepper — freshly ground

Instructions

Preparation

  1. 1

    Preheat the oven to 180°C (350°F).

  2. 2

    In a bowl, whisk the eggs with milk, half of the Parmesan cheese, salt, and pepper. Set aside.

  3. 3

    In a cast iron skillet or other oven-safe skillet (approx. 24 cm / 9 inches), heat the olive oil. Add the onion and sauté for 2 minutes, add the garlic for 30 seconds, then the zucchini and bell pepper. Sauté for 5-6 minutes, until the vegetables have softened.

  4. 4

    Add the cherry tomatoes, mix, and salt. Spread the vegetables evenly across the skillet.

  5. 5

    Pour in the egg mixture. Cook over medium heat for 2 minutes, until the edges begin to set.

  6. 6

    Sprinkle with the remaining Parmesan cheese and place the skillet in the oven. Bake for 8-10 minutes, until the frittata is fluffy, set, and lightly golden brown.

  7. 7

    Remove from the oven, wait 2 minutes, and sprinkle with fresh basil. Cut into triangles like pizza.

Notes

Helpful Tip: If your skillet is not oven-safe, you can wrap its handle with a double layer of aluminum foil to protect it. Remember never to use a skillet with a plastic handle directly in the oven!

Serving Suggestion: Frittata tastes delicious with a crispy slice of ciabatta, lightly drizzled with olive oil. It is also excellent served cold – it's an ideal option for a packed lunch to go.

Storage: You can store the finished frittata in the refrigerator for a maximum of 3 days. It is equally delicious served hot or cold.