Earlier this spring, I had my parents visiting for the weekend.  Often times when they come to visit, we end up going out to eat, but this time, I wanted to cook for them.  So, as often is the case, especially lately, I began perusing the internet, searching for the perfect breakfast to make for them.  I came across this frittata on and with so many different vegetables starting to come into season, I am looking forward to trying it again.
The recipe suggests caramelizing the vegetables in a skillet and also baking the frittata in that skillet.  I don’t have a skillet I can put into the oven, so instead I put it all into a pie plate and baked it that way.  I didn’t take any photos — Skinnytaste has some good photos on its web site.
Check out the recipe below.

Caramelized Onion, Red Pepper, and Zucchini Frittata (modified slightly from
1 red onion, sliced or diced
1 red pepper, diced
1 small zucchini, diced or chopped into matchsticks
8 eggs
¼ c grated parmesan cheese
2 tsp olive oil or butter
steak shaker or your favorite seasoning blend
Preheat oven to 350.
Over medium-low heat, heat oil in a skillet.  Stir in onion and cook until starting to caramelize.  Add peppers, to soften.  Add zucchini and start to sweat out the zucchini.  Season with seasoning salt and cook a few more minutes, until all vegetables are softened and slightly caramelized.
In a bowl, whisk eggs, cheese, and additional seasoning salt.
Pour vegetables into a glass pie plate and spread to fill the plate.  Pour the egg and cheese mixture over the vegetables.  Bake in the oven 15-20 minutes, until frittata and egg are cooked to your liking.
Slice into 6 pieces and serve.

It also reheats nicely.


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