Bell Pepper and Zucchini Frittata

5.0(7)

Make and share this Bell Pepper and Zucchini Frittata recipe from Food.com.

by Sharon123·published 2003-11-17

Breakfast

Servings

2 serving(s)

Total time

35 min

prep 10 min

Calories / serving

420 kcal

Ingredients (8)

serves

1/3 cup finely chopped oniononion
1 cup thinly sliced zucchinizucchini
1/2 cup finely chopped red bell pepperbell-pepper
1/2 cup finely chopped green bell pepperbell-pepper
1 1/2 tablespoons olive oilolive-oil
4 large eggsegg
2/3 cup freshly grated parmesan cheeseparmesan
2 tablespoons minced fresh parsley leaves or 2 tablespoons cilantro leaves (for a change)parsley

Instructions (7 steps)

01In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender.
02In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley (or cilantro), add the vegetable mixture, and stir the mixture until it is combined well.
03In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft.

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Rich recipe — supports nutrition-aware planning.