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Italian Vegetable Frittata with Spinach, Zucchini, and Bell Peppers Recipe

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3.9 from 85 reviews

This Italian Frittata recipe is a savory, protein-packed dish perfect for breakfast, brunch, or a light dinner. Combining fresh vegetables like zucchini, bell peppers, shallots, and spinach with creamy eggs, Pecorino Romano, and mozzarella cheese, it’s cooked on the stovetop and finished in the oven for a fluffy and flavorful result. Finished with fresh parsley and extra cheese, this frittata is easy to prepare and sure to impress.

Ingredients

Vegetables

  • 2 zucchini
  • 2 bell peppers
  • 2 shallots
  • 3 cloves garlic
  • 2 cups baby spinach

Dairy & Eggs

  • 6 large eggs
  • ¼ cup heavy cream
  • ¼ cup Pecorino Romano cheese, grated (plus more for garnish)
  • 4 ounces mozzarella cheese (block, sliced)

Oils & Seasonings

  • 1 tablespoon grapeseed oil (or cooking oil of choice)
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon dried oregano

Garnish

  • Fresh parsley, chopped

Instructions

  1. Preheat the oven
    Set your oven to 400 degrees Fahrenheit and allow it to fully heat while you prepare other ingredients.
  2. Heat the pan
    Place a cast iron or any oven-safe skillet over medium heat. Add the grapeseed oil and swirl it around to coat the bottom evenly.
  3. Prepare vegetables
    Slice the zucchini in half lengthwise and thinly slice each half. Thinly slice the bell peppers and shallots. Mince the garlic cloves. Add all prepared vegetables to a mixing bowl as you go.
  4. Sauté vegetables
    Add the sliced zucchini, bell peppers, shallots, and minced garlic to the hot pan. Season with salt, pepper, and dried oregano. Cook, stirring occasionally, for about 7 minutes until vegetables are tender.
  5. Add spinach
    Stir in the baby spinach leaves and cook for approximately 3 minutes, until the spinach is wilted.
  6. Add mozzarella
    Slice the mozzarella cheese into small pieces and add them to the pan with the vegetables, allowing them to soften slightly.
  7. Prepare egg mixture
    In a medium mixing bowl, crack the 6 eggs. Add the heavy cream and grated Pecorino Romano cheese. Whisk together thoroughly until well combined and slightly frothy.
  8. Combine eggs and vegetables
    Pour the egg mixture evenly over the sautéed vegetables and cheese in the pan, making sure it distributes evenly.
  9. Cook on stovetop
    Allow the frittata to cook on medium heat for about 5 minutes or until the edges begin to set but the center is still slightly runny.
  10. Bake
    Transfer the pan to the preheated oven and bake on the center rack for 15 minutes or until the frittata is fully set and lightly golden on top.
  11. Garnish and serve
    Remove from oven, garnish with freshly chopped parsley and additional grated Pecorino Romano cheese. Slice and serve warm.

Notes

  • Using a cast iron skillet is ideal as it holds heat well and is oven-safe.
  • You can substitute grapeseed oil with olive oil or any neutral oil.
  • Make sure to preheat the oven fully before baking to ensure even cooking.
  • Leftovers can be refrigerated and reheated gently.
  • For a lighter version, substitute heavy cream with half-and-half or milk.

Find it online: https://justsosavory.com/italian-vegetable-frittata-with-spinach-zucchini-and-bell-peppers-recipe/