Zucchini and Red Pepper Frittata

Ingredients:

• 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

Directions:

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