- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Easy
40 Minutes
Diets 
If you don’t like the pizza-saucy twist in this frittata, feel free to leave out the sauce and just add all of the cheese into the egg mixture before cooking.
1 onion, diced
1 green pepper, diced
1 red pepper, diced
1 zucchini, diced
12 eggs
3 tablespoons whole milk or heavy cream
1 cup shredded mozzarella cheese, divided
1/2 teaspoon salt
1/4 teaspoon Pereg Pepper
1/4 teaspoon Pereg Garlic Powder
1 cup Tonnelli Marinara Sauce
Preheat oven to 425 degrees Fahrenheit.
In a 12-inch cast iron skillet, sauté onion and peppers in a bit of oil until mostly soft. Add zucchini and sauté for three more minutes.
In a bowl, whisk eggs with milk, 1/2 cup cheese, salt, pepper, and garlic powder. Pour over the vegetables. Cook on medium heat for one to two minutes until edges begin to brown.
Pour marinara sauce over entire frittata and cover with remaining cheese.
Transfer skillet to the oven and bake for 10–12 minutes. Keep an eye on the frittata to make sure it doesn’t burn.
Serve immediately.
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
Please log in to rate
The name is a bit misleading i was very excited to see a stove top frittata, only to see that it actually bakes in the oven!