Zucchini And Bell Pepper Frittata
A vibrant zucchini and bell pepper frittata featuring fresh Parmesan and herbs, perfect for a quick, healthy breakfast or light lunch, suitable for vegetarians and vegetable lovers.
Ingredients
Instructions
- In a 9-inch skillet, cook chopped onion, sliced zucchini, and chopped bell peppers in a little olive oil until tender.
- Season with salt and pepper to taste.
- In a bowl, whisk together eggs, grated Parmesan, and minced parsley.
- Add cooked vegetables to the egg mixture and stir to combine.
- Heat remaining olive oil in the skillet.
- Pour the egg mixture into the skillet, distributing vegetables evenly.
- Cook without stirring until the edges are set and the center is still soft.
- Sprinkle remaining Parmesan over the top.
- Place the skillet under a broiler, 4 inches from the heat, until the cheese is golden.
- Cool briefly, then slide the frittata onto a serving plate.
- Cut into wedges and serve.
Tips & Substitutions
For a creamier texture, add a splash of milk or cream to the egg mixture. If you don’t have Parmesan, try substituting with feta or cheddar. Fresh herbs like basil or chives can enhance the flavor. Make sure to cook the vegetables until they're tender but not mushy, as you'll want them to retain some texture in the frittata.
Serving Suggestions
Serve the frittata warm or at room temperature, perfect for brunch or a light dinner. It pairs beautifully with a fresh green salad or crusty bread. For a heartier meal, consider serving it alongside roasted potatoes or a side of seasoned quinoa. This dish is also great for meal prep or packed lunches.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the frittata in a skillet over medium heat for about 5 minutes, or use the microwave for 30-60 seconds until warmed through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Bell Pepper Frittata contains roughly 2227 calories, with 20g protein, 57g carbohydrates, and 220g fat. It is an excellent source of vitamin C (238% of the Daily Value), iron (94% of the Daily Value), and dietary fiber (48% of the Daily Value). Note that it is relatively high in sodium, at 898mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this frittata?
Yes, you can use frozen zucchini and bell peppers. Just make sure to thaw them and drain any excess moisture before adding them to the skillet to avoid a watery frittata. Cook them a bit longer to ensure they're fully heated through.
How can I make this frittata dairy-free?
To make a dairy-free version, substitute the Parmesan cheese with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor. Use a non-dairy milk in the egg mixture to keep it moist. This makes for a delicious vegetarian recipe that's suitable for those avoiding dairy.
Can I add other vegetables to the frittata?
Absolutely! Feel free to customize this frittata with other vegetables like spinach, mushrooms, or tomatoes. Just ensure to cook any additional vegetables until tender before combining them with the egg mixture, as this will enhance the overall flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).