An expatriate of New Orleans – and professional chef – who has lived in Los Angeles since her childhood, blogs about the journey from New Orleans to Los Angeles back to New Orleans, and points along the way.

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Summer Jazz Sunday Brunch Menu-Zucchini and Roasted Red Pepper Frittatta

By on Jul 8, 2011, 4:32 pm in Events, Food and Drink, Recipes-Savory | 5 comments

Zucchini and Roasted Pepper Frittata Slice

Zucchini and Roasted Pepper Frittata

  • 2 cups grated zucchini    
  • 1/2 cup onion, diced                                                                                 
  • 1/2 roasted red pepper, sliced 
  • 1 teaspoon thyme leaves
  • 3 ounces chevre, crumbled
  • 4 ounces Parmesan, grated
  • 8 eggs 
  • 1/2 cup cream 
  • 1 tablespoon each butter and olive oil + additional butter for buttering baking dish                                                                                                                                                                                                                                 

1. Place the grated zucchini in a cotton kitchen towel, and twisting the ends of the towel and the zucchini, wring out the additional moisture.

2. Sauté the onions in the olive oil and butter until softened, then add the zucchini, sautéing about 4-5 minutes more.

3. Add the thyme leaves and roasted red peppers, just stirring in. Place the zucchini/red pepper mixture in a well buttered 9 inch glass baking dish. Then add the crumbled chevre and half the grated Parmesan.

4. Whisk together the cream and eggs. Pour them over the vegetables and cheeses. Sprinkle the remaining Parmesan over the top and place in a 350 degree oven. Bake until golden and puffy, about 30-35 minutes.

Bon appetit!

And here are a couple other Frittata recipes you may want to check out:

Two Vegetable Frittatas Using Summer’s Bounty


Don’t forget to visit small pleasures catering, and my other blog, pain perdu



  1. Gisele, this looks scrumptious…when you bake it does it just form a crust like looking edge, or do you have to do something to it to get it to form this way?

    Avatar Lisa

    July 11, 2011

  2. Nope- I just bake it. It gets browns and puffy, when it’s out of the oven for a couple of minutes, it drops some, hence the ” crust” I guess. I make a lot of frittatas, very easy and tasty.

    Avatar Gisele aka LA2LAChef

    July 11, 2011

  3. I’ve never heard of Frittattas! It looks like a mix between a quiche and a pizza! I’m gonna try that as soon as I can and let you know how it turned out! Thanks for the recipe!

  4. It gets cleveland browns and swollen, when it’s out of the range for a few mins, it comes down some, hence the “crust” I think. I develop a lot of frittatas, very simple and delightful.

    Avatar seasonal recipes

    November 17, 2011

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