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
Servings: 4
Calories: 190kcal
Equipment
- oven
Ingredients
- 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
Instructions
- 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.
Nutrition
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