zucchini frittata recipes
onions, red bell peppers, and zucchini combined create a winning egg frittata breakfast dish. Make this homemade comfort food today. the best and easiest egg frittata recipe made
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Keyword: zucchini frittata recipes
Servings: 4
Calories: 190kcal
Author: Luda huang
- 1 onion thinly sliced rings
- 1 medium red pepper diced
- 1 1/2 cups zucchini diced into matchsticks
- 4 large eggs
- 4 large egg whites
- 1/4 cup parmesan cheese grated
- 2 tsp olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 400°.
Using the larger side of a box grater, grate the zucchini.
Heat the olive oil in a large skillet.
Add red peppers, onion and cook 2 minutes, Add the zucchini and saute over medium heat until the moisture evaporates and zucchini is tender.
Season with salt and pepper and cook 3 more minutes stirring occasionally.
In a medium bowl whisk eggs, egg whites, parmesan, salt, and pepper.
Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set move skillet to oven.
Cook about 10-15 minutes, or until frittata is completely cooked.
Serve warm.
Calories: 190kcal | Carbohydrates: 5g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 332mg | Sodium: 811mg | Potassium: 283mg | Fiber: 1g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 2mg