DunkStation homepage

Cheese & Veggie Frittata

ingredients

  • 1 tbsp olive oil
  • 1 small red bell pepper, diced
  • 1/2 small sweet onion, chopped
  • 1/2 tsp kosher salt
  • 1 small zucchini, quartered lengthwise and sliced
  • 3 cups baby spinach, kale, or arugula
  • 6 fresh basil leaves, coarsely chopped
  • 6 large eggs
  • 1/2 cup finely grated Parmesan cheese (1/2 oz)
  • 1/2 tsp freshly ground black pepper
  • 2 medium scallions, thinly sliced
  • 3 oz fresh goat cheese, crumbled

directions

  1. Arrange a rack in the middle of the oven and heat to 400°F.
  2. Heat the oil in a 10-inch cast iron or oven-safe nonstick skillet over medium-high heat until shimmering. Add the bell pepper, onion, and salt, and saute until slightly softened, about 5 minutes. Add the zucchini, spinach, and basil, and cook until wilted, about 3 minutes. Remove from the heat.
  3. Whisk the eggs, Parmesan, and pepper together in a medium bowl until the eggs are broken up. Pour into the skillet over the vegetables. Sprinkle with the scallions and goat cheese.
  4. Bake until the eggs are almost set, about 8 minutes. Turn the oven on to broil on high and broil until the top is set and light golden-brown, about 2 minutes more. Let cool 5 minutes before slicing and serving.
  5. Leftover frittata keeps well in the fridge for up to three days. Enjoy cold or reheat in a low oven.