A twelve-egg oven frittata with peppers, onion, and zucchini — no dairy needed, feeds the whole table.
Ingredients
- 12 eggs
- 1 bell pepper, diced
- 1 small onion, diced
- 1 zucchini, small dice
- 30 g olive oil
- 6 g sea salt
- Black pepper
- Fresh herbs (parsley, chives, or dill), chopped
Click an ingredient once it's in the bowl.
Method
- Heat the oven to 350°F. Whisk the eggs with the salt, pepper, and herbs.
- In a 10-inch oven-safe skillet, sauté the pepper, onion, and zucchini in the oil until soft and dry, 6-8 minutes — raw vegetables leak water into the eggs and make a soggy frittata.
- Pour the eggs over the vegetables and cook on the stove 2 minutes until the edges just set.
- Transfer to the oven 12-15 minutes until the center is just set — a wobble in the middle is right; overbaked frittata turns rubbery.
Notes
- Leftover wedges are good cold — they double as lunch.