Caramelized Onion, Red Pepper and Zucchini Frittata
There’s something incredibly comforting about a warm, fluffy frittata straight from the oven, especially when it’s packed with vibrant vegetables and rich flavors. This Caramelized Onion, Red Pepper and Zucchini Frittata is not only a feast for the eyes but also a delightful combination of textures and tastes that will leave your taste buds singing. Perfect for breakfast, brunch, or even a light dinner, this dish is versatile and quick to prepare, making it a favorite in my kitchen.
Why I Love This Recipe
What makes this frittata stand out is the sweet, caramelized onion, which adds a depth of flavor that pairs beautifully with the crunch of red pepper and the tender zucchini. The frittata is not only simple to prepare but also allows for endless customization. You can serve it warm, at room temperature, or even cold, making it a fantastic dish for meal prep or entertaining. Plus, it’s an excellent way to incorporate a good serving of vegetables into your diet without sacrificing taste or satisfaction.
Gather These Ingredients
- 1 white onion, thinly sliced
- 1 medium red bell pepper, diced
- 1 1/2 cups zucchini, diced into matchsticks
- 6 large eggs
- 1/4 cup Parmesan cheese, grated
- 2 tsp olive oil
- Salt and fresh pepper, to taste
Kitchen Gear Checklist
- Oven-safe skillet – A good quality skillet is essential for cooking and finishing the frittata in the oven.
- Mixing bowl – For whisking the eggs and mixing in the cheese.
- Spatula – To gently stir and serve the frittata.
- Knife and cutting board – For chopping the vegetables.
Caramelized Onion, Red Pepper and Zucchini Frittata, Made Easy
Step 1: Caramelize the Onion
Start by heating the olive oil in your oven-safe skillet over medium heat. Once the oil is shimmering, add the thinly sliced white onion. Sauté the onions, stirring occasionally, until they are golden brown and caramelized, about 10-15 minutes. Season with a pinch of salt to help draw out the moisture and enhance the sweetness.
Step 2: Add the Red Pepper and Zucchini
When the onions are perfectly caramelized, add the diced red bell pepper and zucchini matchsticks to the skillet. Cook for an additional 5-7 minutes, until the peppers are tender and the zucchini has softened slightly. Season with salt and fresh pepper to taste.
Step 3: Prepare the Egg Mixture
In a mixing bowl, crack the six large eggs and whisk them together until well combined. Stir in the grated Parmesan cheese, along with a pinch of salt and pepper.
Step 4: Combine and Cook
Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to ensure the vegetables are evenly distributed throughout the egg mixture. Allow it to cook undisturbed for about 3-5 minutes on the stovetop until the edges begin to set.
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C). Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and the top is lightly golden.
Step 6: Serve and Enjoy!
Once baked, remove the frittata from the oven and let it cool for a few minutes. Slice it into wedges and serve warm or at room temperature. It pairs beautifully with a light salad or some crusty bread for a heartier meal.
Easy Ingredient Swaps
- Cheese: Swap out Parmesan for feta or goat cheese for a different flavor profile.
- Vegetables: Use spinach, mushrooms, or asparagus instead of zucchini and red bell pepper.
- Herbs: Fresh herbs like basil or thyme can be added for an extra layer of flavor.
- Eggs: For a lower cholesterol option, use egg whites or a plant-based egg substitute.
Pro Perspective
Frittatas are incredibly forgiving and can be tailored to your taste preferences. Feel free to experiment with different combinations of vegetables, cheeses, and even proteins like cooked bacon or sausage. They are perfect for using up leftovers and can be a great way to clean out your fridge. Additionally, if you want to make this dish more filling, consider adding cooked quinoa or brown rice to the egg mixture.
Prep Ahead & Store
This Caramelized Onion, Red Pepper and Zucchini Frittata can be made ahead of time, making it a fantastic option for busy mornings or meal prepping. Once cooled, store the frittata in an airtight container in the refrigerator for up to 4 days. It can be enjoyed cold, or you can reheat individual slices in the microwave or oven. For longer storage, you can freeze frittata slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months.
Helpful Q&A
Can I make this frittata dairy-free?
Yes! You can easily substitute the Parmesan cheese with a dairy-free cheese alternative or simply omit the cheese altogether. The frittata will still be delicious and flavorful.
What can I serve with the frittata?
This frittata is great on its own, but you can serve it with a light salad, some roasted potatoes, or a slice of whole-grain bread for a more complete meal.
How do I know when the frittata is done?
The frittata is done when it is set in the center and the edges are slightly puffed and golden. A toothpick inserted in the middle should come out clean.
Can I add meat to this frittata?
Absolutely! Cooked bacon, sausage, or even shredded chicken can be added to the egg mixture before baking for a heartier version.
The Takeaway
This Caramelized Onion, Red Pepper and Zucchini Frittata is not just a meal; it’s a canvas for your creativity in the kitchen. With its deliciously balanced flavors and beautiful presentation, it’s bound to impress anyone who takes a bite. Whether you enjoy it for breakfast, brunch, or dinner, this frittata is sure to become a staple in your recipe repertoire. So, gather your ingredients, preheat that oven, and get ready to savor every delicious bite of this delightful dish. Happy cooking!
Caramelized Onion, Red Pepper and Zucchini Frittata
Ingredients
Equipment
Method
- Start by heating the olive oil in your oven-safe skillet over medium heat. Once the oil is shimmering, add the thinly sliced white onion. Sauté the onions, stirring occasionally, until they are golden brown and caramelized, about 10-15 minutes. Season with a pinch of salt to help draw out the moisture and enhance the sweetness.
- When the onions are perfectly caramelized, add the diced red bell pepper and zucchini matchsticks to the skillet. Cook for an additional 5-7 minutes, until the peppers are tender and the zucchini has softened slightly. Season with salt and fresh pepper to taste.
- In a mixing bowl, crack the six large eggs and whisk them together until well combined. Stir in the grated Parmesan cheese, along with a pinch of salt and pepper.
- Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to ensure the vegetables are evenly distributed throughout the egg mixture. Allow it to cook undisturbed for about 3-5 minutes on the stovetop until the edges begin to set.
- Preheat your oven to 375°F (190°C). Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and the top is lightly golden.
- Once baked, remove the frittata from the oven and let it cool for a few minutes. Slice it into wedges and serve warm or at room temperature. It pairs beautifully with a light salad or some crusty bread for a heartier meal.
Notes
- For a different flavor, swap Parmesan for feta or goat cheese.
- Experiment with other veggies like spinach or mushrooms.
- This frittata can be made ahead and stored in the fridge for up to 4 days.
