Zucchini and Red Pepper Frittata

This recipe also uses another ingredient many gardeners have in abundance: zucchini.

Yield: Serves 6
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 9 Minutes
Total: 1 Hour, 2 Minutes

Nutritional Information

Amount per serving
  • Calories: 175
  • Fat: 12.4g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 11g
  • Carbohydrate: 6g
  • Fiber: 1g
  • Cholesterol: 147mg
  • Iron: 1mg
  • Sodium: 294mg
  • Calcium: 201mg

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

Preparation

  1. 1. Preheat broiler to high.
  2. 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. 3. Preheat oven to 350°.
  4. 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. 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.
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