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Le Chaudron recipe
Frittata de légumes
Vegetable frittata
⏱ 35 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8whole eggs
2medium zucchiniabout 400 g / 14 oz
1red bell pepper
150 g (5 oz)cherry tomatoes
1yellow onion
2 clovesgarlic
100 ml (½ cup)thick crème fraîche
80 g (3 oz)grated Parmesan
1bunch of fresh basil
3 tbspextra-virgin olive oil
1 tspfine salt
1 tspfreshly ground pepper
- 8 whole eggs
- 2 medium zucchini about 400 g / 14 oz
- 1 red bell pepper
- 150 g (5 oz) cherry tomatoes
- 1 yellow onion
- 2 cloves garlic
- 100 ml (½ cup) thick crème fraîche
- 80 g (3 oz) grated Parmesan
- 1 bunch of fresh basil
- 3 tbsp extra-virgin olive oil
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan. Cut the zucchini into 5 mm (¼ in) half-moons. Seed the pepper and dice 1 cm (⅜ in).
- Thinly slice the onion. Remove the germ from the 2 garlic cloves and crush them. Halve the cherry tomatoes. Chop half the basil, keeping the rest whole to garnish.
- Heat 2 tbsp of olive oil in the cast-iron skillet over medium heat and soften the onion for 5 minutes. Add the garlic and cook 1 minute.
- Add the zucchini and pepper and cook over medium heat for 10 minutes, stirring often, until lightly golden and tender.
- Add the tomatoes and chopped basil, season generously and cook 3 more minutes.
- In a medium bowl, whisk the 8 eggs with the crème fraîche, half the Parmesan, salt and pepper.
- Pour the eggs over the hot vegetables, sprinkle with the rest of the Parmesan and cook over low heat for 5 minutes until the edges start to set.
- Bake for 15 minutes at 180 °C (350 °F) until golden and set in the center (a knife comes out clean). Cool for 5 minutes, garnish with basil and cut into wedges.
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