Frittata with Zucchini, Red Peppers, and Provolone

The vegetables can be grilled ahead of time and set aside until you’re ready to prepare the rest of the dish.

Serves: 4Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. plus 1 tsp. olive oil, divided
  • 1 small shallot, peeled and minced
  • 1 medium zucchini, sliced
  • 2 medium red bell peppers, seeded sliced
  • 12 large eggs
  • 1⁄2 cup whole milk
  • 4 oz. sliced Provolone cheese


  • Preheat oven to 350°F. Lightly grease an ovenproof sauté pan 1 teaspoon oil. Preheat grill to medium temperature.
  • Mix together the shallots and remaining 1 tablespoon oil in a shallow bowl large enough to dip the vegetable slices in. Dip the vegetables in the oil mixture and shake off excess. Grill for 2 minutes on each side. Remove and drain on a rack with paper towels underneath to catch the drippings.
  • Layer the grilled vegetables in the prepared baking dish. Beat the eggs in a bowl, and whisk in the milk. Pour the egg mixture over the vegetables.
  • Bake for about 20 minutes, uncovered, until the egg is set. Turn the oven to broil. Place the cheese over the top of the eggs and broil for 3 minutes, until cheese is melted.