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Zucchini and Red Pepper Frittata

Photo: Stephen Devries; Styling: Lindsey Lower
Hands-on time 9 mins
Total time 1 hr, 2 mins
Yield Serves 6
This recipe also uses another ingredient many gardeners have in abundance: zucchini.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.