Italian frittata with vegetables and Parmesan — the classic oven-baked omelette

The frittata is one of the most beloved dishes of Italian cuisine: a thick omelette that is cooked first in the pan and then finished in the oven, taking on a golden surface and a fluffy texture. This version with fresh vegetables — courgette, red pepper, tomatoes and onion — is complete, nutritious and prepared in under 40 minutes. Excellent for a late breakfast, a quick lunch or a light dinner, served with a green salad and rustic bread.

INGREDIENTS (6 servings)

• 8 fresh eggs
• 60 g grated Parmesan (Parmigiano Reggiano)
• 1 medium courgette, cut into small cubes
• 1 red pepper, cut into cubes
• 2 ripe tomatoes, cut into cubes (or 150 g cherry tomatoes, halved)
• 1 small onion, finely chopped
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for serving

PREPARATION STEPS

1. Heat the oven to 180°C (fan-assisted).
2. Heat the olive oil in a large ovenproof pan (e.g. with a metal handle) over medium heat.
3. Fry the chopped onion for 2–3 minutes, until softened.
4. Add the courgette and the cubed red pepper; cook for 6–7 minutes, stirring, until the vegetables soften slightly.
5. Add the tomatoes and cook for another 2 minutes; then arrange the vegetables in an even layer in the pan. Remove from the heat.
6. In a large bowl, beat the eggs with a pinch of salt, black pepper and half of the grated Parmesan.
7. Pour the egg mixture over the vegetables in the pan so they are well covered. Sprinkle the rest of the Parmesan on top.
8. Cook in the pan over low heat for 3–4 minutes, without stirring, until the edges begin to set.
9. Transfer the pan to the heated oven and bake for 15–18 minutes, until the frittata is golden on top and fully set in the centre (test with a toothpick).
10. Leave to rest for 5 minutes, then cut into wedges. Serve warm or at room temperature, sprinkled with fresh parsley.

TIME AND SERVINGS

Preparation: 15 minutes | Cooking: 20–25 minutes | Total: about 40 minutes | Servings: 6

NOTE: The photograph of the dish is freely licensed Creative Commons (CC BY 2.0) from Wikimedia Commons.