Easy Zucchini, Pepper & Feta Frittata for Sunday BrunchKelsey Banfield
With Easter coming up I thought it would a great time to think about terrific brunch recipes. One of our favorite spring brunch foods is a frittata. It is essentially a super easy baked omelet that I fill up with some delicious vegetables. In this case I used zucchini and peppers since that is what I had on hand. However, you should feel free to substitute whatever vegetables you have available. The other essential part of frittata making is an oven proof skillet. That means, don’t use one with a plastic handle or it might melt while the frittata is baking! Any kind of stainless steel or copper dish is fine. Once the frittata is baked take it straight to the table for a great breakfast to serve to your family and friends. Happy Spring!
Zucchini, Pepper & Feta Frittata
¼ cup freshly grated Parmesan cheese
4 tablespoons olive oil
¾ cups zucchini, roughly chopped
¾ cups red pepper, seeded and roughly chopped
salt and pepper
1/2 cup feta, crumbled
1. Turn on the broiler.
2. Add the eggs to a large mixing bowl and beat them with a fork until they are broken up. Then add half of the cheese and 2 tablespoons of the olive oil.
3. Heat the remaining olive oil in an oven proof pan over medium heat. Add the zucchini and peppers and stir them until they are cooked through and wilted.
4. Pour the eggs into the pan with the cooked zucchini and peppers and add a few pinches of salt and pepper. Cook the eggs on the stovetop for one ore minute. Scatter the remaining cheese and the feta on top and broil it for about 1 minute. Shake the pan to make sure the eggs are set. If not broil for one minute more. Remove from the oven and serve!