Baked Veggie Frittata
 

I had no idea what a frittata was until long after I had been making frittatas. My silly assumption was that it was something crunchier like croutons with a name like that. Then I found out that this was the title for the egg dish that I would lazily throw together on a weekend. It might sound fancy, but really it's the same concept of a casserole or a stew: just use whatever ingredients you have hanging around in your kitchen. 

So this recipe is no exception. My main tip is to just cook the veggies before going into the oven in two stages. First batch with veggies that take more time, then add the veggies that take less time later.  Ta da. 

Personally, I like to beef up my frittata with a ton of veggies so that I don't have to use as many eggs. And I also like to make sure not to use unnecessary energy making it. Because it's the weekend, and aint nobody got time for that. Which is why I just used a pop culture reference to wrap up this post instead of something wittier.   

 
 
 

Baked Frittata

4-6 servings

Ingredients
5 eggs
1 ½ cups zucchini, sliced
¾ - 1 cup bell peppers, chopped
¼ cup white onion, chopped
½ cup tomatoes
2 - 3 Tablespoons green onion, chopped
2 Tablespoons parsley, chopped
1-2 Tablespoons vegetable oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon red chili flakes
½ teaspoon salt
½ teaspoon pepper

Steps

  1. Roughly chop the zucchini, bell peppers, white onion and parsley.
  2. Crack the eggs into a bowl and whisk quickly to beat them together.
  3. Add the vegetable oil to a heated medium-high heat pan. Add the zucchini, bell peppers, white onion and all the seasonings. Saute for about 5-10 minutes. Add the chopped parsley and cook for an additional 3 minutes. Veggies should be slightly firmer than desired texture.
  4. Transfer everything from the pan to an oven safe dish. Pour in the beaten eggs, using a spoon to make sure the eggs are evenly distributed in the dish. Bake for 30 minutes in a 375°F.
  5. Chop up the green onions and tomatoes for the topping. When the frittata is done baking, it should be soft but not jiggle when you take it out of the oven. Let it sit for about 5 minutes to cool down and firm up a little bit. Serve warm with toppings.