The Easiest Cheese and Vegetable Frittata | Recipe Cart
A frittata for your favorite summer produce. Or just the vegetables you forgot in the crisper.
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Cooking tools:
- Oven
- Cast iron skillet
- Nonstick skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Plate
Ingredients
- 1 tablespoon olive oil
- 1 small red bell pepper, diced
- 1/2 small sweet onion, chopped
- 1/2 teaspoon kosher salt
- 1 small zucchini, quartered lengthwise and sliced crosswise 1/4-inch thick
- 3 cups baby spinach, kale, or arugula
- 6 fresh basil leaves, coarsely chopped
- 6 large eggs
- 1/2 cup finely grated Parmesan cheese (1/2 ounce)
- 1/2 teaspoon freshly ground black pepper
- 2 medium scallions, thinly sliced
- 3 ounces fresh goat cheese, crumbled
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