Egg Frittata with Zucchini, Red Peppers, and Cheese

Discover a flavorful and nutritious twist on traditional egg dishes with this Egg Frittata with Zucchini, Red Peppers, and Cheese recipe. This Italian-inspired dish combines the richness of eggs, the sweetness of zucchini and red peppers, and the creaminess of cheese, all in one delicious and satisfying package.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

 Ingredients

6 large eggs

1/4 cup milk (optional for fluffiness)

1 medium zucchini, thinly sliced

1 red bell pepper, diced

1/2 cup shredded cheese (cheddar, mozzarella, or feta)

2 tablespoons olive oil or butter

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried oregano or Italian seasoning

 Instructions

1. Preheat the oven:
Preheat your oven to 375°F (190°C).

2. Prepare the vegetables:

Heat 1 tablespoon of olive oil or butter in an oven-safe skillet over medium heat.

Add the zucchini and red bell pepper. Sauté for 4–5 minutes until slightly softened. Remove from heat.

3. Whisk the eggs:

In a bowl, whisk together the eggs, milk, salt, black pepper, and oregano.

4. Combine eggs and vegetables:

Pour the egg mixture into the skillet over the vegetables. Tilt the pan gently to ensure even distribution.

5. Add cheese:

Sprinkle the shredded cheese evenly over the top.

6. Cook on the stovetop:

Cook on medium-low heat for about 3 minutes, allowing the edges to set while the center remains slightly runny.

7. Bake:

Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the frittata is puffed up and golden.

8. Cool and serve:

Let the frittata cool for 5 minutes before slicing. Serve on a white plate for a clean presentation.

Tips and Variations:

1. Choose the right cheese: Opt for a melty cheese like mozzarella, cheddar, or parmesan for the best results.
2. Don’t overcook the vegetables: Sauté the zucchini and red peppers until they’re tender but still crisp to preserve their texture and flavor.
3. Add some heat: Spice up the dish with some diced jalapeños or red pepper flakes for an extra kick.
4. Make it a meal prep solution: Prepare the egg mixture and sautéed vegetables ahead of time and refrigerate or freeze for later use.

Nutritional Information (per serving):

– Calories: 250
– Protein: 18g
– Fat: 15g
– Saturated Fat: 8g
– Cholesterol: 180mg
– Carbohydrates: 10g
– Fiber: 2g
– Sugar: 5g
– Sodium: 250mg

This recipe offers a balanced mix of protein, healthy fats, and complex carbohydrates, making it an excellent option for a nutritious and satisfying breakfast or brunch.