Summer Fritatta


  • 1 zucchini, cut into about 1 1/2” pieces
  • 1 red, yellow or orange bell pepper, cut into about 1 1/2” pieces
  • 1 red onion, cut into about 1 1/2” pieces
  • 2 tablespoons ghee, melted
  • 4 cups arugula
  • 10 eggs
  • 1 tablespoon heavy cream
  • 1 teaspoon Celtic sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup grated Pecorino Romano cheese (you can sub with Parmigiana Reggiano)
  • 1 cup grated mozzarella cheese


  1. Preheat the oven to 400ºF and adjust the rack to the middle position. Place the zucchini, pepper and onion on a large baking sheet lined with parchment paper. Drizzle the ghee over the vegetables and then toss until evenly coated. Spread the vegetables out evenly on the pan. Roast for 20 minutes, until just golden on the edges.
  2. Pour the roasted vegetables into a large skillet and top with the arugula. Heat the pan over medium and toss until the arugula is wilted.
  3. Whisk together the eggs, cream, sea salt, pepper and Pecorino Romano cheese in a large bowl. Pour the egg mixture over the vegetables and stir gently to combine. Let the mixture cook for 2 minutes on the stove. Sprinkle the mozzarella cheese overtop and then bake in the oven for 15-20 minutes, or until the chase is just turning golden brown. Cool for 5 minutes and then slice into wedges and serve.