Zucchini and Bell Pepper Frittata
A fluffy frittata bursting with fresh vegetables and cheesy goodness.
⏱️ 40 min🍽️ Serves 1
🔥 280 kcal💪 18g protein🍚 10g carbs🥑 19g fat🌾 3g fibreper serving
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servings
Ingredients
- 🥚8 large eggs
- 🥛½ cup milk
- 🫒1 tbsp olive oil
- 🥒1 medium zucchini
- 🌶️1 medium red bell pepper
- 🧅½ medium onion
- 🧄2 cloves garlic
- 🧀½ cup shredded cheddar cheese
- 🧂 salt and black pepper, to taste
Pro tips
- Feel free to swap out vegetables based on what's in season or what you have on hand.
- For an extra fluffy frittata, separate egg whites and beat them to soft peaks before folding into the yolk mixture.
- Leftover frittata can be stored in the refrigerator for up to 3 days and reheated gently.
Method
- 1Preheat oven to 375°F (190°C). Dice zucchini, bell pepper, and onion, and mince garlic.
- 2In a 10-inch oven-safe, non-stick skillet, heat olive oil over medium heat. Sauté onion and bell pepper for 5 minutes until softened.
- 3Add zucchini and garlic to the skillet, cooking for another 3-5 minutes until zucchini is tender-crisp.
- 4While vegetables cook, whisk eggs, milk, salt, and pepper in a medium bowl until well combined.
- 5Pour the egg mixture over the cooked vegetables in the skillet. Sprinkle with shredded cheddar cheese.
- 6Cook on the stovetop for 3-5 minutes, or until the edges of the frittata begin to set.
- 7Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and set in the center.
- 8Remove from oven, let rest for a few minutes before slicing and serving.