Frittata di Pesce

Frittata di Pesce is a delightful Italian dish that combines the flavors of the sea with the richness of eggs, creating a light yet satisfying meal. Perfect for brunch or dinner, this frittata is packed with fresh vegetables and seafood-inspired ingredients, making it a unique vegetarian interpretation of a classic seafood dish.

Ingredients

• Eggs - 4 large
• Zucchini - 100 grams, diced
• Red bell pepper - 50 grams, diced
• Cherry tomatoes - 100 grams, halved
• Fennel bulb - 50 grams, finely chopped
• Capers - 1 tablespoon, rinsed
• Kalamata olives - 30 grams, pitted and chopped
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Lemon zest - from 1 lemon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, whisk together the eggs with salt, black pepper, and lemon zest until well combined.
3. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced zucchini, red bell pepper, and fennel, cooking until softened, about 5-7 minutes.
4. Add the halved cherry tomatoes, capers, and olives to the skillet, stirring to combine and cooking for an additional 3 minutes.
5. Pour the egg mixture over the sautéed vegetables in the skillet, evenly distributing it.
6. Sprinkle the chopped parsley on top and reduce the heat to low. Cook until the edges start to set, about 5 minutes.
7. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the center is set and the top is lightly golden.
8. Remove from the oven, allow to cool slightly, then slice into wedges and serve warm.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 370 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Rich in protein and healthy fats from eggs and olive oil.
• Contains a variety of vegetables providing essential vitamins and minerals.

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