Frittata, made by mixing beaten eggs with zucchini, peppers and parmesan cheese and baking them in the oven, is a filling presentation of Italian cuisine suited to crowded breakfast tables. It's sliced to serve.
Sauté the onion, zucchini, and red pepper in olive oil until softened, then spread into an oven-safe pan.
Whisk the eggs with milk and salt, then mix in the parmesan.
Pour the egg mixture over the vegetables and bake in a preheated oven until the center is fully set.
After removing from the oven, let it rest for a few minutes, then serve in slices.
Important: Don't slice it right after taking it out of the oven without letting it rest a few minutes, otherwise the inside can fall apart. Allergen: contains egg and dairy products (parmesan). Note: If the oven is too hot, the surface can brown quickly while the inside stays raw.
If you lightly sauté the vegetables in a pan before putting them in the oven, the frittata cooks through without becoming watery. Since it also keeps its flavor when served cold, you can prepare it a day ahead and keep it in the fridge.
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