A generous and colorful Italian-style omelette that combines golden eggs with seasonal vegetables. Perfect for a complete, economical, and comforting meal, enjoy it hot or at room temperature.
⏱️45 min
📊Easy
👥4 servings
🍽️Main
vegetarianbudget-friendlyfamilyquick
Ingredients
8 pièceseggs
200 gzucchini
1 piècered bell peppers
1 pièceonions
150 gbutton mushrooms
100 ggrated cheese (Emmental or Gruyère)
3 cuillères à soupeolive oil
1 pincéesalt
1 pincéeground black pepper
1 cuillère à caféHerbes de Provence
Instructions
1PREPARE THE VEGETABLES: Wash the zucchini and bell peppers thoroughly, then cut them into small, uniform dice approximately 1 cm on each side. Slice the onion thinly and clean the mushrooms with a damp cloth before slicing them. This careful preparation will ensure even cooking and better integration of the vegetables into the frittata.
2SAUTÉ THE VEGETABLES: Heat 2 tablespoons of olive oil in a 28 cm non-stick skillet over medium-high heat. First add the onion and cook for 2 minutes until it becomes translucent. Then add the zucchini, bell pepper, and mushrooms, and cook for 8 to 10 minutes, stirring regularly, until the vegetables are tender but still slightly crisp.
3PREPARE THE EGG MIXTURE: Crack 8 eggs into a bowl and whisk vigorously with a fork for 3 minutes until the mixture is homogeneous and slightly foamy. Season with salt and pepper generously, add the Herbes de Provence and grated cheese, then mix well to ensure all ingredients are evenly distributed throughout the preparation.
4POUR THE MIXTURE OVER THE VEGETABLES: Reduce heat to medium and gently pour the egg mixture over the vegetables in the skillet. Use a silicone spatula to spread the mixture evenly and ensure it fills all the gaps. Let cook for 2 to 3 minutes without stirring, until the bottom begins to set and you see the edges solidify slightly.
5FINISH COOKING IN THE OVEN: Preheat your oven to 180°C while the frittata cooks on the stovetop. Once the edges are well set but the center is still slightly runny, transfer the skillet to the oven and cook for 10 to 12 minutes, until the center is just firm to the touch and the top takes on a nice golden color. The frittata should not be overcooked to remain tender.
6SERVE THE FRITTATA: Remove the skillet from the oven using oven mitts and let rest for 3 minutes before serving. You can cut the frittata directly in the skillet into portions or gently slide it onto a serving platter. Serve warm or at room temperature, drizzled with a touch of olive oil and fresh herbs if desired, with a crisp green salad for a complete and flavorful meal.