Go Back
a whole zucchini and capsicum frittata on a wooden platter

Zucchini & Capsicum Frittata

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 Slices
Course: Appetizer, Brunch, Main Course
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 180°C.
  2. Place an ovenproof frying pan on medium heat and add oil, onion and bacon. Saute until golden and the onions are tender.
  3. Meanwhile, combine eggs, cream, cheese, mustard, paprika, salt and pepper in a medium bowl and whisk until thoroughly incorporated. Set aside.
  4. 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.
  5. 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!