Zucchini, Red Pepper, and Onion Frittata

We all know how much I love Pinterest, and if I tried to cook my way through every recipe that I’ve pinned, I’d literally be in the kitchen for the next ten years or so.  But, I have to start somewhere right?

After what seemed like a never-ending supply of eggs in our house last week, I decided to put all that time I spent pinning to the test by trying out a frittata recipe from Skinnytaste.com.  I did change a few things as I chopped and sautéed my way around the kitchen.  The recipe called for using half egg whites, but there’s no way I’m throwing out the yolks of my pretty little eggs, so I went with eight whole eggs in all their high cholesterol glory.  No health worries from us though, the frittata actually lasted us through about six or seven meals (we were in an egg-coma by day three), and according to my favorite foodie, Michael Pollan, egg yolks aren’t the evil villain they’re sometimes made out to be.  In fact, eggs from pastured hens (aka – happy grass-roaming, bug-eating hens) have 34% less cholesterol than eggs from factory farm hens.

Enough with my chatter and on with the recipe.

Zucchini, Red Pepper, & Onion Frittata

Ingredients:

  • 8 eggs (preferably from grass-fed/pastured hens)
  • 1 small onion, cut into long, thin strips
  • 1.5 cups zucchini, diced into strips (1-2 zucchini, depending on size)
  • 1 red pepper, sliced into strips
  • 1/4 cup cheese (I used cheddar, but you could use parmesan)
  • 2 teaspoon olive ol
  • salt & pepper
Directions:
  1. Preheat oven to 400 degrees
  2. Add the oil to a 10-inch oven-safe skillet and turn the heat to medium
  3. Stir in the onion and cook for about 10 minutes until slightly brown
  4. Add peppers and cook for 5 minutes
  5. Stir in the zucchini, season with salt and pepper and cook for three minutes, stirring occasionally
  6. While the veggies are finishing up, whisk the eggs, cheese, and a little more salt and pepper
  7. Add eggs to the skillet, making sure all the veggie mixture is covered.  Cook for about 2 minutes until the edges start to set
  8. Transfer the skillet to the preheated oven, and bake for 10-15 minutes

What I love about this recipe is that it’s incredibly versatile and will work with just about any mix-ins you can dream up.  I can’t wait for the spring vegetables to appear at the farmer’s market to try with this.  Asparagus and gruyere frittata, anyone?  We ate this for dinner, but then re-heated for breakfast and lunch too.  There’s no “eggs are only for breakfast” nonsense in our house.

An EGG-cellent tip (seriously, I’m so funny) – Not sure if your eggs are spoiled?  Drop one in a bowl of water, if the egg sinks it’s good, if it floats it’s spoiled.

Enjoy!

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