Zucchini, Bell Pepper, & Tomato Frittata

This is the kind of frittata that gets dinner on the table fast on nights when the fridge has nothing but odds and ends. Zucchini, bell pepper, onion, garlic, and tomato cook down in butter and olive oil into a savory base before getting folded into beaten eggs, which means each forkful has vegetables in every bite rather than vegetables clumped in the middle.

The cool-the-vegetables-before-adding-eggs step is the move that some recipes skip but really shouldn’t. Hot vegetables start cooking the eggs the moment they touch, leaving you with scrambled curds. Cool vegetables let the eggs distribute evenly and cook into one cohesive frittata.

The stovetop-then-oven finish is the classic Italian technique. Set the bottom and edges in the pan, then bake briefly to puff and set the top. This is what gives you a frittata that’s tender all the way through, not rubbery on the bottom and runny on top.

Pro Tips

• Use a 10-inch ovenproof skillet with sloped sides, the right shape makes flipping or sliding the frittata onto a plate effortless.
• Peel and seed the tomatoes as called for, skin and seeds release water that thins the egg base.
• Season the eggs generously with salt before pouring in, you can’t add salt evenly later.
• Slice into wedges and serve at any temperature, frittatas are equally good hot, warm, or cold from the fridge.

Variations

• Sub yellow squash, asparagus, or mushrooms for the zucchini.
• Stir ½ cup of crumbled feta or grated Parmesan into the eggs for cheese.
• Add a tablespoon of fresh basil, oregano, or chopped chives for herby brightness.