Ingredients for Bell Pepper And Zucchini Frittata
- 1 large onion, chopped
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 1/2 tablespoons olive oil
- 8 eggs
- 1/2 cup grated Parmesan cheese, plus 2 tablespoons for topping
- 2 tablespoons chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste
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How to Make Bell Pepper And Zucchini Frittata
- Heat 1 tablespoon of olive oil in a 9-inch nonstick skillet over medium heat. Add the chopped onion, diced zucchini, and diced bell pepper. Season with salt and pepper. Cook, stirring occasionally, for 10 minutes, or until the vegetables are tender.
- While the vegetables cook, whisk together the eggs, 2/3 cup of Parmesan cheese, and the chopped parsley in a medium bowl.
- Add the cooked vegetables to the egg mixture and stir gently to combine.
- Heat the remaining 1/2 tablespoon of olive oil in the same skillet over medium heat until hot but not smoking.
- Pour the egg and vegetable mixture into the skillet, spreading evenly. Cook undisturbed for 8-10 minutes, or until the edges are set and the center is slightly soft.
- Sprinkle the remaining Parmesan cheese over the top.
- Broil the frittata under a preheated broiler 4 inches from the heat for 3-4 minutes, or until the cheese is golden brown and bubbly.
- Let the frittata cool in the skillet for 5 minutes. Run a knife around the edge to loosen.
- Carefully slide the frittata onto a serving plate, cut into wedges, and serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
23g
Fat
51g
Carbs
3g
