Remember when I made that Wintertime Frittata back in January? Well, new season, new frittata. This one’s a Summertime Vegetable Frittata, full of slow-roasted and caramelized zucchini, bell pepper, and onions.
I cannot say this enough: Frittatas are the easiest thing to make. Okay, they’re not easier than toast. But that doesn’t count. Toast would actually go really well with this Summer Vegetable Frittata. Back on topic: What is a frittata? More specifically, what is a Summer Vegetable Frittata?
It goes like this: A bunch of really good seasonal vegetables (sweet bell peppers, tender zucchini, onion-y onions) get roasted in the oven. Then, they’re spooned into a skillet with some beaten eggs, a good dose of parmesan, s&p, and some green onions. Then, the whole thing gets baked for about 20 minutes, after which it’s ready to be devoured by none other than you. And whoever you wish to share it with. (You can have it all to yourself. I won’t tell.)