Ingredients for Bell Pepper Frittata
- 2 cloves garlic
- 1/2 cup chopped onion
- 1/2 cup chopped red bell peppers
- 1/2 cup chopped yellow bell pepper
- 3 teaspoons olive oil
- 1/2 cup chopped yellow squash
- 1/2 cup chopped zucchini
- 1 cup sliced fresh mushrooms
- 8 large eggs
- 0 Whipping Cream
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup cubed sandwich bread
- 0 Cream Cheese
- 0 Swiss Cheese
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh herbs
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How to Make Bell Pepper Frittata
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add 1/2 cup chopped onion and 2 cloves minced garlic. Sauté until softened, about 5 minutes.
- Add 1 cup chopped bell peppers (any color combination) to the skillet. Sauté until tender-crisp, about 7-10 minutes.
- Remove the onion, garlic, and peppers from the skillet; drain on paper towels and set aside.
- Add another teaspoon of olive oil to the skillet. Add 1/2 cup chopped zucchini and 1/2 cup chopped yellow squash. Sauté until tender, about 5-7 minutes.
- Remove the squash and zucchini from the skillet; drain on paper towels and set aside.
- Add another teaspoon of olive oil to the skillet. Add 1 cup sliced mushrooms. Sauté until tender, about 5-7 minutes.
- Remove the mushrooms from the skillet; drain on paper towels and set aside.
- In a large bowl, whisk together 8 large eggs, 1/2 cup milk, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir in the sautéed vegetables, 1/2 cup cubed bread (day-old is best), and 1/4 cup chopped fresh herbs (such as chives, parsley, or oregano).
- Lightly grease a 10-inch springform pan. Press the remaining 1/2 cup cubed bread into the bottom of the pan.
- Pour the vegetable and egg mixture into the prepared pan.
- Bake in a preheated oven at 325°F (160°C) for 45 minutes. Cover with aluminum foil and bake for another 15 minutes, or until the frittata is set and lightly browned.
- Let cool slightly before serving warm.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
30g
Fat
70g
Carbs
8g
