Zucchini Capsicum Frittata

    30 minutes

    A frittata makes an easy and tasty weeknight dinner. This recipe is packed with veg and topped with a crisp cheesy crust.

    72 people made this

    Serves: 5 

    • 225ml water
    • 3 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/2 green capsicum, seeded and chopped
    • 3 zucchinis, cut into thin slices
    • 2 cloves garlic, peeled
    • 1 small red onion, diced
    • 6 mushrooms, chopped
    • 15g butter
    • 5 eggs
    • salt and freshly ground black pepper to taste
    • 125g mozzarella cheese, grated
    • 3 tablespoons grated Parmesan cheese

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. In a large ovenproof frying pan over medium high heat, combine water, olive oil, salt, green capsicum, zucchini and garlic cloves. Simmer until zucchini is tender, about 5 to 7 minutes.
    3. Drain off water and discard garlic. Stir in onion, mushrooms and butter. Cook until onion is transparent. Add eggs and stir; season with salt and pepper. Cook over low heat until eggs are firm.
    4. Sprinkle mozzarella cheese over eggs. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Place under grill for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.


    If you don't want to wait for your oven to preheat, try putting the frittata under the grill for the entire period. Just watch it carefully so that the cheese doesn't burn!

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    Reviews in English (40)


    Altered ingredient amounts. I made this for our Easter breakfast and everyone LOVED it! I did have to add two extra eggs (for a total of 7 eggs) for the amount of veggies I cut up. I minced the garlic and left it in for more flavour and replaced the mushrooms with extra onions and zucchini. Also, I didn't need to add any butter, so it had a little less fat. This was the first Frittata I've ever made, and I think I'll make again and again!  -  29 Sep 2008


    Very tasty and pretty easy to compare. If I made it again I'd reduce the amount of water so I didn't have to pour off quite so much, which took a lot of good olive oil with it.  -  23 Nov 2010


    Altered ingredient amounts. This was excellent! Using all fresh summmer veggies is key. I prepared it differently than in the recipe. I sauted all the veggies together in the olive oil without butter or water. As others suggested I added extra eggs. I used a total of 10 whole eggs. I will make this again!  -  29 Sep 2008