Frittatas are morning crowd pleasers, whether it’s my family around the breakfast table or a gathering of friends for a festive holiday brunch. An array of colorful vegetables and lively spices are a feast for the eyes and the palate. 

This recipe yields 6 servings

Directions

1. Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius.

2. Place bell pepper and zucchini on a baking sheet and toss with olive oil, sea salt, and black pepper. Bake for 15 minutes.

3. Meanwhile, using a whisk or a fork, beat 4 eggs in a large bowl with water. Add herbes de Provence, thyme, oregano, and remaining sea salt and pepper. 

4. Heat 2 teaspoons olive oil in an oven-safe skillet over medium heat. Add leeks and spinach. Cook for approximately 5 minutes or until the vegetables begin to wilt.   

5. Add roasted pepper and zucchini to the pan. 

6. Pour egg mixture on top of vegetables and cook for 2-3 minutes over medium heat.  Do not scramble, just let them set.

7. Place round slices of tomatoes and basil on top of egg mixture and transfer to the oven.

8. Bake 20-30 minutes. Eggs should be set, not runny. 

9. Serve warm.  

Tips

**You can add whatever vegetables you like to this dish. The method is the same. I suggest roasting vegetables before adding to the frittata as we did with the pepper and zucchini; it makes them more flavorful. 

**I cooked this frittata in a 10-inch cast-iron skillet. For a larger crowd, you can use a bigger skillet and double it.