Bell Pepper Zucchini Frittata Recipe
Get ready for a breakfast that has freshness, earthiness, and fluffiness in every mouthful with my bell pepper and zucchini frittata recipe. Oh, and say goodbye to bland scrambled eggs in the morning for good!
I love to roast bell peppers and zucchini because it helps bring a delicious caramelization to the flavor.
Balanced that with fresh herbs and salty, creamy goat cheese, and you have a breakfast dish that, to be honest, is perfect for any time of the day. It is hearty, full of texture, and a great way to get some more veggies into your meals.
So, what is a Frittata?
Very simply, if you’ve never heard the term ‘frittata’ before, think of it as essentially an omelet.
The dish comes from Italy and consists of scrambled eggs with, well, whatever additional ingredients you like, for that matter.
I often have spare vegetables in the refrigerator, so this recipe is a great way to use them up while making eggs in the morning. There are some classic Italian ingredients in this recipe, along with some of my favorites!
Ingredients for this Recipe
To make my bell pepper and zucchini frittata recipe, you’ll first need the following ingredients:
- Eggs – 8 eggs
- Zucchini – 2 small zucchini (about 3 cups chopped)
- Peppers – 2 bell peppers (about 2 cups chopped)
- Heavy Cream or Plain Yogurt – 1/4 cup heavy cream or plain yogurt
- Goat’s Cheese – 2 oz (60 grams) soft goat cheese
- Olive Oil – 2 tbsp olive oil
- Butter – 1 tbsp unsalted butter
- Salt – 1/2 tsp kosher salt (or to taste)
- Black Pepper – 1/2 tsp ground black pepper
- Parmesan – 1/4 cup grated Parmesan (don’t buy pre-grated; grate it at home)
- Parsley – 2 tbsp chopped fresh parsley (optional)
Equipment I Use
Very quickly, you’ll notice I use a cast iron pan in this recipe. I love making frittatas in a cast iron pan.
You don’t have to use one, but because I finish this in the oven, you will need an overproof pan for this recipe.
Step-by-Step Instructions with Photos
Step 1 – Dice the peppers and zucchini.
Step 2 – Beat the eggs with a pinch of salt and add the heavy cream (or plain yogurt).
Step 3 – In a 10-inch cast iron pan (or ovenproof pan), heat the 2 tbsp of oil over medium-high heat.
Step 4 – Add the peppers and fry for about 5 minutes until slightly charred/browned on the outside. Stir occasionally.
Step 5 – Add the zucchini, remaining salt, and pepper and fry medium-high for another 4-5 minutes.
Step 6 – Turn the heat down to medium, and cook for another 10 minutes, stirring occasionally, until the veggies are fully cooked. Cover them with a lid if you want to speed up the process.
Step 7 – Add 1 tbsp of butter and stir it into the veggies until melted (about 30 seconds).
Step 8 – Add the beaten eggs.
Step 9 – Add the goat’s cheese, the parmesan, and (optionally) chopped parsley.
Step 10 – Bake in the preheated oven at 390°F (200°C) until cooked through, golden, and puffed up, about 15-18 minutes.
Some Serving Suggestions for You
You can serve it in the pan or transfer it to a wooden board or platter.
I personally like to transfer it to a platter or wooden board and then slice it up.
This can, without doubt, be eaten on its own. If you want some serving ideas, however, consider some of these.
Some greens, like a handful of arugula, help add some freshness to each slice. You could also prepare a salad to go with it, like my tomato feta and mint salad.
Because it has an almost crustless quiche-like composition, you could also serve it with a side of potatoes (although this may be a little heavy for some people) or my easy roasted veggies recipe.
I’ve also had this with a halved avocado and a generous drizzle of extra virgin olive oil, along with some crusty bread, and it is magical, I can tell you!
I love bringing some Italian inspiration into my home cooking because that country knows how to make delicious food – and it’s not just pizza and pasta!
All-in-One Recipe Card
Ingredients
- 8 eggs
- 2 small zucchini about 3 cups chopped
- 2 bell peppers about 2 cups chopped
- 1/4 cup heavy cream or plain yogurt
- 2 oz 60 grams soft goat cheese
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 tsp kosher salt or to taste
- 1/2 tsp ground black pepper
- 1/4 cup grated Parmesan don’t buy pre-grated; grate it at home
- 2 tbsp chopped fresh parsley optional
Instructions
- Dice the peppers and zucchini.
- Beat the eggs with a pinch of salt and add the heavy cream (or plain yogurt).
- In a 10-inch cast iron pan (or ovenproof pan), heat the 2 tbsp of oil over medium-high heat.
- Add the diced peppers and fry for about 5 minutes until slightly charred/browned on the outside. Stir occasionally.
- Add the zucchini, remaining salt, and pepper and fry medium-high for another 4-5 minutes.
- Turn the heat down to medium, and cook for another 10 minutes, stirring occasionally, until the veggies are fully cooked. Cover them with a lid if you want to speed up the process.
- Add 1 tbsp of butter and stir it into the veggies until melted (about 30 seconds).
- Add the beaten eggs.
- Add the goat’s cheese, the parmesan, and (optionally) chopped parsley.
- Bake in the preheated oven at 390°F (200°C) until cooked through, golden, and puffed up, about 15-18 minutes.
You Might Also Like to Try
- Sausage Frittata Recipe with Bell Peppers, Goat Cheese, and Parmesan
- Spinach Frittata Recipe with Sun-Dried Tomatoes, Feta, and Parmesan
- Shakshuka with Zucchini and Bell Peppers Recipe
Keep my hearty bell pepper and zucchini frittata recipe for safekeeping by saving it to one of your Pinterest boards.
