Frittata di Verdure

Frittata di Verdure
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Made by chef Isabella Breakfast, Italian cuisine
Servings Difficulty Prep time Cook time Total time
4 Beginner 15 min 10 min 25 min

A colorful blend of fresh veggies and eggs, Frittata di Verdure brings a taste of Tuscany to your breakfast table.

Did you know?

The word 'frittata' derives from the Italian verb 'friggere', which means 'to fry'. However, this dish is as much baked as it is fried, making it uniquely delightful.

Imagine a sun-drenched morning in a quaint Tuscan village, the air infused with the scent of fresh produce and the sound of happy chatter filling the cobblestone streets. In the heart of this picture-perfect setting, a traditional Frittata di Verdure is being prepared, embodying the essence of Italian breakfasts. This is not just an omelette, it's a weave of vibrant vegetables and rich eggs, coming together in a colorful mosaic. The zucchini's subtle sweetness, the bell pepper's light crunch, and the cherry tomatoes' juiciness burst with every bite, while the Parmesan cheese provides that perfect savory finish. Drizzled with olive oil, each forkful is a reminder of Italy's simple yet profound love affair with food. It's a dish that welcomes improvisation, so feel free to add a few leaves of fresh basil or swap in seasonal vegetables to taste the bounty of the Italian countryside, no matter where you are.


  • 6 eggs
  • 1 small zucchini, thinly sliced
  • 1 red bell pepper, diced
  • 1 small onion, chopped
  • 100g cherry tomatoes, halved
  • 50g grated Parmesan cheese
  • 2 tbsp olive oil
  • Salt to taste
  • Pepper to taste


  1. Preheat the oven to 180°C (350°F).
  2. In a medium bowl, whisk the eggs, Parmesan cheese, salt, and pepper until well combined.
  3. Heat the olive oil in a large, ovenproof skillet over medium heat. Cook onion, zucchini, and red bell pepper until softened, about 5 minutes.
  4. Add cherry tomatoes to the skillet and cook for an additional 2 minutes.
  5. Pour the egg mixture into the skillet, making sure the vegetables are evenly covered. Cook without stirring for 2-3 minutes until the edges begin to set.
  6. Transfer the skillet to the oven and bake for 7-10 minutes or until the frittata is completely set and lightly golden on top.
  7. Remove from the oven, let it rest for a couple of minutes, then slice into wedges and serve hot.

Add some extra love

For an even more luxurious touch, add a drizzle of truffle oil before serving.

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