Zucchini & Red Pepper Frittata

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 136.1
  • Total Fat: 8.0 g
  • Cholesterol: 219.9 mg
  • Sodium: 313.6 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 10.8 g

View full nutritional breakdown of Zucchini & Red Pepper Frittata calories by ingredient
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Number of Servings: 8


    8 eggs
    3/4 cup/175 mL (3 oz/90 g) grated fresh Parmesan cheese, divided
    1/2 tsp (2 mL) dried oregano leaves
    1/4 tsp (1 mL) salt
    1 medium red pepper (chopped & diced)
    1 small garlic clove, pressed
    1 medium zucchini, thinly sliced
    1/2 cup chopped onion
    2 small plum tomatoes, seeded and diced


1. Whisk eggs in bowl using Stainless Whisk. Stir in 1/2 cup (125 mL) of the cheese. Add oregano, salt, peppers and garlic; mix well.

2. Lightly grease (10-in./25 cm) Skillet with olive oil. Arrange zucchini over bottom of skillet; sprinkle with onion. Cook without stirring over medium heat 2-3 minutes.

3. Carefully pour egg mixture over vegetables. Reduce heat to low. Cover; cook 12-14 minutes or until egg mixture is set in center. Remove skillet from heat.

4. Loosen edges of omelet and carefully invert onto heat-proof serving platter. Sprinkle with diced tomatoes and remaining cheese. Cut into wedges.

Yield: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user HEIDI14DAN.

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