Zucchini and Red Pepper Frittata

Spanish tortilla


Frittatas are healthy, easy, and packed with protein. Try this Zucchini and Red Pepper Frittata for a nutritious breakfast or brunch!

Total Time: 41 min.
Prep Time: 15 min.
Cooking Time: 26 min.
Yield: 4 servings

2 tsp. olive oil
3 medium zucchini, thinly sliced
1 medium red bell pepper, chopped
½ medium onion, chopped
¼ cup chopped fresh basil
¼ tsp. sea salt
6 large eggs, lightly beaten
¼ cup crumbled goat cheese (1½ oz.)

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


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