Zucchini-Salsa Frittata

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 121
  • Fat: 3.6g
  • Saturated fat: 2.1g
  • Protein: 13.3g
  • Carbohydrate: 10.1g
  • Cholesterol: 8mg
  • Iron: 2.6mg
  • Sodium: 350mg
  • Calories from fat: 27%
  • Fiber: 1.9g
  • Calcium: 136mg


  • 1 1/2 cups fat-free egg substitute
  • 1/2 cup salsa
  • 1 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Cooking spray
  • 1 cup diced zucchini
  • 1/2 cup chopped red bell pepper
  • 1/4 cup sliced green onions
  • 1/2 cup frozen whole-kernel corn, thawed
  • 1/4 cup plus 2 tablespoons (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers


  1. Combine first 5 ingredients in a bowl; stir well, and set aside.
  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini, bell pepper, and green onions; cook, stirring constantly, 5 minutes or until tender. Stir in corn. Pour egg mixture over vegetables; cover, reduce heat to medium-low, and cook 15 minutes or until set.
  3. Sprinkle cheese over frittata. Wrap handle of skillet with foil; broil 2 minutes or until cheese melts. Serve immediately.
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