Description
Caramelized onions, sauteed red bell peppers and zucchini combined create a winning egg frittata breakfast dish.
Yield: 4servings | Serving Size: 1/4th
Ingredients
1white onion, thinly sliced
1mediumred bell pepper, diced
1 1/2cupszucchini, diced into matchsticks
6largeeggs
1/4cupParmesan cheese, grated
2tspolive oil
salt and fresh pepper, to taste
Instructions
- Preheat oven to 400F. Over medium-low heat, heat oil in a 10-inch skillet. Stir in onion and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini. Season with salt and pepper and cook 3 more minutes stirring occasionally.
- In a medium bowl whisk eggs, Parmesan, salt and pepper.
- Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set (about 2 minutes) move skillet to oven.
- Cook about 10-15 minutes, or until frittata is completely cooked.
Serve warm, cut into 4 pieces.
Last Step:
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Nutrition
Serving: 1/4th, Calories: 186kcal, Carbohydrates: 8g, Protein: 13g, Fat: 11.5g, Saturated Fat: 4g, Cholesterol: 284mg, Sodium: 226.5mg, Fiber: 2g, Sugar: 4g
