Caramelized Onion, Red Pepper and Zucchini Frittata Recipe
Caramelized onions, sauteed bell peppers and zucchini combined create a winning egg dish.
Frittatas are very versatile, they can be eaten for breakfast, lunch or dinner if paired with a salad. Cut into small squares, they can be served as an appetizer as well.
This starts on the stove and finishes in the oven. I like to use half eggs, half egg whites to lighten my frittatas yet maintain the taste and texture I prefer and keep the vitamins, iron and nutrients, but if you wish to use all egg whites, that would certainly work.
1 white onion, thinly sliced rings
1 medium red pepper, diced
1 1/2 cups zucchini, diced into matchsticks
4 large eggs
4 large egg whites
1/4 cup parmesan cheese, grated
2 tsp olive oil
salt and fresh pepper
Preheat oven to 400°.
Over medium-low heat, heat oil in a 10-inch skillet. Stir in onion and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini. Season with salt and pepper and cook 3 more minutes stirring occasionally.
In a medium bowl whisk eggs, egg whites, parmesan, salt and pepper.
Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 10-15 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.
Keywords: Caramelized Onion, Red Pepper and Zucchini Frittata