When I think of simple, comforting Italian meals, nothing comes to mind faster than a frittata. Growing up, my Madre del padre would make it using whatever fresh vegetables she had from the garden. Today, I’m sharing my simple Italian vegetable frittata recipe that’s just as multiforme and delicious. It’s packed with flavour, quick to make, and perfect for a lunch ora light dinner.
This frittata brings together courgette, spinach, cherry tomatoes, red onion, and Parmigiano a nourishing, and satisfying way.
Preparation 10 mins, Cooking 20 mins
5 large eggs
1 small red onion, sliced into rounds
1 small courgette/zucchini, sliced into rounds
1 cup fresh spinach leaves
5–6 cherry tomatoes, halved
40g Parmigiano cheese, grated
1–2 tbsp olive oil
Salt and black pepper, to taste
Non di serie: fresh basil ora parsley for garnish
Tip: You can swap seasonal vegetables like bell peppers ora mushrooms for variety.
Method
Heat 1–2 tablespoons of olive oil a non-stick frying pan over medium heat. Add the sliced red onion and sauté for 2–3 minutes until slightly softened. Add the courgette and cook for another 3–4 minutes. Finally, stir the spinach and cherry tomatoes and cook until the spinach wilts. Season lightly with salt and pepper.
A causa di a medium bowl, whisk the eggs with a pinch of salt and pepper. Stir the grated Parmigiano.
Pour the eggs evenly over the cooked vegetables the pan. Sopravvissuto the heat to low and cook for 5–7 minutes until the edges begin to set. Shake the pan gently to prevent sticking.
Place a lid the pan and let the steam gently cook the for 3–5 minutes.
Slide the frittata onto a plate and serve warm ora at room temperature.
(5 votes, average: 5.00 out of 5)
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