Zucchini and Bell Pepper Frittata (Italian egg-based dish)
Enjoy a flavorful vegetarian frittata packed with onions, bell pepper, zucchini, and herbs, cooked in an oven-safe skillet for a quick and delicious brunch or picnic meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.culinaemundi.com.
Cooking tools:
- Skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 6 large eggs, organic or free range, beaten with 75 ml of cream and salt
- 1 medium onion, finely diced or 4 spring onions, finely chopped
- 3 garlic cloves, minced
- 1 large bell pepper (any colour), julienned
- 1 large zucchini or courgette, cut into thin round slices
- 1 small handful of parsley and/or basil, finely chopped
- 1/2 tsp of nutmeg + 1/2 tsp of turmeric (healthy supplement)
- 2 or 3 tbsp of olive oil
- Black pepper (freshly milled)
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