Bell Pepper and Zucchini Frittata

Bell Pepper and Zucchini Frittata

This vibrant Bell Pepper and Zucchini Frittata is a delightful way to start your day or to serve at a leisurely brunch. The colorful bell peppers and tender zucchini not only add a beautiful presentation but also bring a wealth of flavors that complement the fluffy eggs. Rich in nutrients and bursting with fresh herbs, this frittata is a versatile dish that can be enjoyed warm or at room temperature. A true staple in Italian cuisine, frittatas are often made with whatever ingredients are on hand, making them a fantastic way to reduce food waste while indulging in a hearty meal.

Servings: 6

Ingredients

  • Olive oil (2 tablespoons)
  • Onion (1 medium, diced)
  • Bell peppers (2, any color, diced)
  • Zucchini (1 medium, diced)
  • Eggs (6 large)
  • Milk (1/4 cup)
  • Salt (1/2 teaspoon)
  • Black pepper (1/4 teaspoon)
  • Cheddar cheese (1 cup, shredded)
  • Fresh parsley (1/4 cup, chopped (for garnish))

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large oven-safe skillet, heat the olive oil over medium heat.
  3. Add the diced onion, bell peppers, and zucchini to the skillet. Sauté until the vegetables are tender, about 5-7 minutes.
  4. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
  5. Pour the egg mixture evenly over the cooked vegetables in the skillet.
  6. Sprinkle the shredded cheddar cheese over the top of the frittata.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and golden brown on top.
  8. Once cooked, remove from the oven and allow to cool for a few minutes.
  9. Garnish with fresh parsley before slicing into wedges and serving warm.

Dietary Information

Servings: 6 • Dish Type: Brunch • Prep Time: 10 minutes • Cook Time: 20 minutes • Calories: 220 • Fat: 15g • Carbs: 6g • Protein: 15g • Sodium: 300mg • Sugar: 2g