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Frittatas, or Italian omelettes, are a staple at my house. Eggs, any vegetables you have on hand, meats or cheese and you can whip one up quickly.
One of our favorite frittatas in the summer uses zucchini and peppers from our garden along with some onion and romano cheese. I start my frittatas on the stove top in an oven safe skillet. When it is fairly set and the bottom is starting to brown, I pop it under the broiler set on low until the tops is cooked and starting to brown.
I usually serve a slice of frittata for lunch along with some fruit. For dinner, I pair the frittata with a side salad and some crusty bread or a dinner roll.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Zucchini
- Bell pepper – I used a yellow bell pepper.
- Onion
- Eggs
- Romano cheese
- Salt and pepper
- Lemon pepper
- Olive oil
Making the Frittata
- Cut the zucchini into thin slices. Slice the onion and then cut the slices into quarters. Cut the bell pepper into thin strips and then cut the strips of pepper in half.
- Place a whole egg and egg whites into a bowl. Add the lemon pepper, salt and pepper and beat with a fork and set aside.
- Start to saute the onions and bell pepper in olive oil in an oven safe skillet.
- As soon as the onion and peppers start to soften, add the sliced zucchini to the pan and saute that as well. Stir the veggies often, making sure to move the cooked zucchini slices to the outer edges of the skillet and moving the uncooked slices to the center of the skillet.
- When all of the zuccini slices are cooked, add the beaten eggs to the skillet. As soon as the eggs are in the skillet sprinkle the grated romano cheese over the top of the eggs. You can cover the skillet to facilitate the eggs cooking.
- Continue to cook the eggs and every so often, use a spatula to lift up the edge of the eggs. When the bottom of the frittata is lightly browned, place the skillet under the broiler on low and cook until the eggs on top of the frittata are set and golden brown.
- Transfer the frittata to a plate. Slice it up and serve. Refrigerate leftovers.
Note: If you do not have an oven safe skillet, When the bottom is done and the top is just slightly runny, You can place a platter or pizza pan over the top of the skillet and invert the frittata onto the pan and then slide it back into the skillet to finish the top.
Serving Ideas
- You can garnish the frittata with some fresh parsley, chopped chives or a few leaves of basil.
- For lunch, I serve a slice of frittata with some fruit.
- A side salad and a dinner roll or slice of crusty bread pairs well with a slice of frittata for dinner.
- If you want a more substantial dinner, you can serve a slice of frittata with an Italian chicken sausage link or a grilled chicken breast.
- Leftover frittata make a nice breakfast on those mornings when you are pressed for time.
WW 1 pt per quarter frittata; 3 pt for half frittata
Servings: 4 servings
Calories: 94.3kcal
Equipment
- Chef knife
- Cutting board
- smidgen measuring spoons
Ingredients
- 1 whole egg
- 7 egg whites
- 1 small zucchini
- ½ medium bell pepper - I used yellow
- 1 small onion
- ¼ tsp lemon pepper
- 1 pinch black pepper using smidgen measuring spoon set
- ¼ tsp salt
- 1 tbsp grated romano cheese
- 1 tbsp olive oil
Instructions
- Preheat the broiler on the low setting.
- Cut the zucchini into thin slices. Slice the onion and then cut the slices into quarters. Cut the half of bell pepper into strips and then cut the stripes in half.
- Place one whole egg into a mixing bowl. For the remaining eggs, separate the yolk from the egg whites and place the egg whites into the mixing bowl with the whole egg. NOTE: if you use all whole eggs, then use 6 whole eggs total.
- Add the lemon pepper, black pepper and salt to the egg and egg whites and beat them together with a fork. Set the egg mixture aside.
- Put the olive oil into a oven safe skillet and heat it up. Add the onions and bell pepper to the skillet and begin to saute them.
- As soon as the onions and peppers begin to soften, add the zucchini slices to the skillet and saute them. Stir the veggies often. As soon as the zucchini slices in the middle of the skillet are cooked, move then to the outer edges of the skillet and move the not so cooked zucchini slices into the middle of the skillet.
- When all the veggies are sauteed, add the egg mixture to the skillet. Sprinkle the grated romano cheese evenly over the top of the eggs. You can cover the skillet to facilitate the cooking of the eggs.
- When the eggs begin to look like they are solidifying, use a spatula to lift up the edge of the frittata. When the bottom of the frittata begins to brown and the eggs are slightly runny on top, place the pan under the broiler and finishing cooking the frittata. You are looking for the eggs to be thoroughly set and the top of the frittata lightly browned.
- Remove the frittata from the oven, transfer it to a plate or platter. Cut it into quarters and serve.
- Wrap leftovers in plastic wrap or foil and refrigerate.
Notes
Note: If you do not have an oven safe skillet, you can cook the frittata on the cook top. When the top is a bit runny, place a tin pizza pan over the top of the skillet and flip the skillet over dumping the frittata onto the pizza pan. Then slide the frittata back into the pan and cook the top until done. You can lift the edge with a spatula to check for doneness.
The nutritional info for 1/4 of the frittata is at the very bottom of the recipe card.
The nutritional info for 1/2 of the frittata is below:
cal 188.6 kcal | carb 6.8 g | fiber 1.4 g | tot sugar 4.6 g | protein 17.8 g | sodium 617 mg
Nutrition
Serving: 1quarter | Calories: 94.3kcal | Carbohydrates: 3.4g | Protein: 8.9g | Fat: 5.3g | Saturated Fat: 1.2g | Sodium: 308mg | Fiber: 0.7g | Sugar: 2.3g
Tried this recipe?Let us know how it was!
