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a whole zucchini and capsicum frittata on a wooden platter

Zucchini & Capsicum Frittata

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer, Brunch, Main Course
Cuisine Italian
Servings 12 Slices

Ingredients
  

  • 1 tbsp oil
  • 1 onion diced
  • 2 rashers shortcut bacon diced
  • 10 eggs
  • ¼ cup cream
  • ¾ cup grated cheese
  • 1 tsp wholegrain mustard
  • ⅓ tsp paprika
  • salt & pepper to taste
  • 1 large zucchini grated
  • ¼ cup diced red capsicum
  • ¼ cup diced green capsicum

Instructions
 

  • Preheat oven to 180°C.
  • Place an ovenproof frying pan on medium heat and add oil, onion and bacon. Saute until golden and the onions are tender.
  • Meanwhile, combine eggs, cream, cheese, mustard, paprika, salt and pepper in a medium bowl and whisk until thoroughly incorporated. Set aside.
  • Add zucchini and capsicum to the frying pan and pour over egg custard. Cook for 5 minutes or until the edges just start to set.
  • Place frying pan in the oven and bake for 30-45 minutes or until the eggs have set and the top in golden.

Notes

  1. I recommend being a little generous with the salt, as sometimes eggs can taste a little bland without proper seasoning.
  2. If you don't have an ovenproof frying pan, you can simply make this recipe in a large pie dish!
Keyword Budget Meal, Easy, Egg Recipes, Summer Recipes