Zucchini and Red Pepper Frittata

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Zucchini and Red Pepper Frittata
Photo: Stephen Devries; Styling: Lindsey Lower
This recipe also uses another ingredient many gardeners have in abundance: zucchini.
Serves 6


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1 large red bell pepper
1 tablespoon olive oil
1 large zucchini, thinly sliced (about 2 cups)
3/4 cup 2% reduced-fat milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces white cheddar cheese, shredded (about 1 cup)
4 large eggs, lightly beaten


Hands-on: 9 Minutes
Total: 1 Hour, 2 Minutes

1. Preheat broiler to high.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap ­pepper in foil; let stand 15 minutes. Peel and slice.

3. Preheat oven to 350°.

4. Heat a 9-inch nonstick, ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add zucchini; cook 6 minutes. Stir in bell pepper; reduce heat to medium.

5. Combine remaining ingredients in a large bowl. Add to zucchini mixture; cook 2 minutes or until edges are set. Bake at 350° for 16 minutes or until center is set. Let stand 15 minutes. Cut into 6 wedges.

Created date

May 2014

Nutritional Information

Calories 175
Fat 12.4 g
Satfat 5.2 g
Monofat 3 g
Polyfat 1 g
Protein 11 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 147 mg
Iron 1 mg
Sodium 294 mg
Calcium 201 mg