Cheesy Zucchini Frittata

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 155
  • Fat: 8g
  • Saturated fat: 3.7g
  • Protein: 15.4g
  • Carbohydrate: 4.6g
  • Cholesterol: 119mg
  • Iron: 0.8mg
  • Sodium: 381mg
  • Calories from fat: 47%
  • Fiber: 1.3g
  • Calcium: 215mg


  • 1/2 cup (2 ounces) shredded, part-skim mozzarella cheese
  • 1/2 cup finely chopped green onions
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 6 large egg whites
  • 2 large eggs
  • 1 teaspoon olive oil
  • 1 1/2 cups thinly sliced zucchini
  • 1/2 cup chopped green bell pepper


  1. Preheat oven to 475°.
  2. Combine first 8 ingredients in a bowl; stir well with a whisk.
  3. Heat oil in a nonstick skillet over medium-high heat. Add zucchini and bell pepper; sauté 5 minutes. Add egg mixture. Reduce heat to low; cook 5 minutes or until set around edges. Remove pan from heat.
  4. Wrap handle of pan with foil. Bake at 475° for 8 minutes or until center is set. Cut into 4 wedges.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cheesy Zucchini Frittata Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy