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The wonderful thing about a frittata is its versatility. It can be made with almost any combination of vegetables, eggs, and cheese. In this case, sautéed zucchini and onion add body, blanketed by melted mozzarella cheese. For heat, there’s Espelette pepper, which comes from the Basque region in Spain. However, if you can’t find Espelette at the store, crushed red pepper flakes will stand in just fine. Serve with salad and bread alongside, and turn the leftovers into a wicked breakfast sandwich the next day.

Real Simple


Credit: Greg DuPree

Recipe Summary test

15 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Heat 2 tablespoons oil in a 10-inch ovenproof skillet over medium. Add zucchini, onion, oregano, and garlic and cook, stirring often, until vegetables are slightly softened, 8 to 10 minutes.

  • Whisk eggs, salt, and crushed red pepper until combined. Add remaining 2 tablespoons oil to skillet, tilting to distribute. Pour egg mixture over vegetables and shake skillet to help eggs settle. Cook over medium until edges begin to set, 2 to 3 minutes. Top with cheese.

  • Transfer skillet to oven and cook until top is just set, 13 to 15 minutes. Let cool slightly.

  • Gently slide frittata out of skillet and season with more crushed red pepper. Serve with salad.

Nutrition Facts

371 calories; fat 30g; saturated fat 9g; cholesterol 379mg; fiber 1g; protein 19g; carbohydrates 7g; sodium 644mg; sugars 3g.