A frittata loaded with seasonal greens is one among my favourite go-to meals. This summer time vegetable frittata will be served at any meal of the day. You may serve it scorching or at room temperature. It’s very versatile!
This frittata recipe makes a meal all on it’s personal, or you possibly can add some protein on the facet or a fast salad.
Relying on the season, you possibly can swap out the zucchini and peppers for different greens equivalent to broccoli, roasted potatoes or carrots. The cheeses will be swapped out as properly for cheddar, provolone, or no matter you’ve bought available!
Listed here are some extra frittata recipes you may take pleasure in!
1 pink, yellow or orange bell pepper, reduce into about 1 1/2” items
1 pink onion, reduce into about 1 1/2” items
2 tablespoons ghee, melted
4 cups arugula
1 tablespoon heavy cream
1 teaspoon Celtic sea salt
1/4 teaspoon freshly floor black pepper
1/2 cup grated Pecorino Romano cheese (you possibly can sub with Parmigiana Reggiano)
1 cup grated mozzarella cheese
Preheat the oven to 400ºF and modify the rack to the center place. Place the zucchini, pepper and onion on a big baking sheet lined with parchment paper. Drizzle the ghee over the greens after which toss till evenly coated. Unfold the greens out evenly on the pan. Roast for 20 minutes, till simply golden on the sides.
Pour the roasted greens into a big skillet and prime with the arugula. Warmth the pan over medium and toss till the arugula is wilted.
Whisk collectively the eggs, cream, sea salt, pepper and Pecorino Romano cheese in a big bowl. Pour the egg combination over the greens and stir gently to mix. Let the combination prepare dinner for two minutes on the range. Sprinkle the mozzarella cheese overtop after which bake within the oven for 15-20 minutes, or till the chase is simply turning golden brown. Cool for five minutes after which slice into wedges and serve.