Zucchini and Red Pepper Frittata



  • 1/2 tsp. olive oil
  • 3/4 medium zucchini, thinly sliced
  • 1/4 medium red bell pepper, chopped
  • 1/8 medium onion, chopped
  • 1 Tbsp chopped fresh basil
  • pinch of sea salt
  • 2 large eggs, lightly beaten
  • 1 Tbsp. crumbled goat cheese


  1. Heat oil in a 10-inch nonstick skillet over medium heat.
  2. Add zucchini, pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.
  3. Add basil and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 to 60 seconds, or until the moisture has evaporated.
  4. Add eggs and goat cheese to vegetable mixture. Stir until combined; cook, over medium heat, without stirring, for about 2 to 3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
  5. Reduce heat to low; continue cooking, covered, for 15 to 18 minutes, or until knife inserted in center comes out clean.

Nutritional Information (per serving):

  • Calories: 196
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Cholesterol: 284 mg
  • Sodium: 302 mg
  • Carbohydrate: 8 g
  • Fiber: 2 g
  • Sugar: 6 g
  • Protein: 14 g

Zucchini and Red Pepper Frittata

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