Gluten-Free Italian Frittata with Roasted Vegetables
An open-faced Italian omelet filled with roasted vegetables like zucchini, bell peppers, and onions, flavored with herbs and Parmesan cheese. A hearty and healthy gluten-free lunch option.
Ingredients
- 8 Eggs
- 1 Zucchini (diced)
- 2 Bell peppers (diced)
- 0.5 Onion (diced)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh basil (chopped)
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Toss zucchini, bell peppers, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender.
- 3While vegetables are roasting, whisk eggs with Parmesan cheese, basil, Italian seasoning, salt, and pepper.
- 4Heat olive oil in an oven-safe skillet over medium heat. Add minced garlic and cook for 1 minute.
- 5Pour egg mixture into the skillet. Arrange roasted vegetables evenly over the top.
- 6Transfer skillet to the oven and bake for 10-12 minutes, or until frittata is set and lightly golden.
- 7Let cool slightly before slicing and serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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