Frittata Recipe

If you are serving more than 4, double this recipe and increase the baking time by 3-4 minutes. The vegetables and cheese types are just guidelines, don't be afraid to customize this recipe. Just keep the vegetable proportions the same and use similar vegetables, i.e. spinach for bell pepper.

Course Breakfast, Main Course, Brunch, Lunch, Dinner

Cuisine French

Keyword Main Course, gluten-free

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings servings

Calories 371kcal

Ingredients

6 eggs
1/2 cup whole milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp thyme (my favorite seasoning here is Herbs de Provence)
1 tsp. olive oil
1 small onion, quartered and very thinly sliced
4 oz. pancetta (can substitute bacon or ham)
1 bell pepper, chopped
1/2 cup zucchini, chopped
1 cup monterey jack cheese, grated

Instructions

Beat eggs, milk, thyme (or Herbs de Provence), and salt and pepper in medium bowl until well-blended. Preheat oven to 375 degrees F.
Heat oil in an oven-proof, 8-inch nonstick skillet over medium heat. Add pancetta and cook until fat is rendered. Add onions, and sauté for 3 minutes or so, until they are translucent. Then add vegetables and cook for 3-5 minutes, until they are softened and the onions are beginning to turn golden.
Spread the mixture smoothly in the bottom of the skillet and sprinkle grated cheese evenly. Pour the egg mixture on top. Place in oven and bake for 10-12 minutes, until the center of the frittata is just set. If it jiggles a bit, that's fine.
Let cool 10 minutes, then cut into wedges and serve.

Nutrition