Spanish Frittata with Peppers, Zucchini, and Red Onion

Name: Spanish Frittata with Peppers, Zucchini, and Red Onion
Yield: 1 serving
Ingredients: 1 green; ½ large red onion; 2 zucchini; 8 large eggs; 1 C Monterey jack cheese; ¼ tsp kosher salt; 1 ½ tsp lemon zest; fresh ground pepper; 1 Tbsp olive oil; 2 ½ tsp lemon juice; Handful fresh cilantro

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Breakfast, Others

Spanish Frittata with Peppers, Zucchini, and Red Onion

Tyler Rodriguez

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

1 green Red, or Yellow Pepper, Diced
½ large red onion Sliced Thin
2 zucchini Quartered and Sliced
8 large eggs
1 C Monterey jack cheese Shredded
¼ tsp kosher salt
1 ½ tsp lemon zest
fresh ground pepper
1 Tbsp olive oil
2 ½ tsp lemon juice
Handful fresh cilantro Roughly Torn

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Instructions

In a medium bowl, combine the eggs, salt, ½ tsp of lemon zest, and ½ tsp of pepper, and beat well with a fork. Mix in ¾ C of cheese and blend slowly.
In a 10-inch ovenproof frying pan, warm the olive oil over medium-high heat. Add the onion and peppers and saute until almost tender, about 6 minutes. Add the zucchini, sprinkle with the remaining lemon zest and a dash of ground pepper and saute until tender, about 5 minutes.
Pour the egg mixture into the frying pan and gently stir to distribute evenly. Reduce heat to medium-low, cover, and cook until the eggs are nearly set, but still moist in the center, about 9-10 minutes.
While the frittata is cooking, preheat the broiler on high. Sprinkle the remaining cheese over the frittata, place the pan in the oven and broil until the eggs puff and the cheese browns, around 4 minutes. Remove from the oven, then squirt with the lemon juice, sprinkle the torn cilantro over top, cut, serve, and enjoy.