Zucchini and Red Pepper Frittata
Spinach, mushrooms, or asparagus also work well in this basic and flavorful frittata, which is also great for brunch. Use 12 egg whites instead of 10 eggs for a meal lower in calories and cholesterol.
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
- 1 red onion halved and thinly sliced
- 1 zucchini halved lengthwise and cut into thin semi-circles, or use spinach, mushrooms, or asparagus
- 1 red, orange, or yellow bell pepper diced
- 10 eggs lightly beaten
- 1 cup grated Swiss, Gruyère, or Fontina cheese
- 1/4 tsp. salt or to taste
- 1/8 tsp. black pepper or to taste
- 1 tsp. dried or fresh rosemary
- Preheat the oven to 400 degrees. In a 12-inch, ovenproof, nonstick skillet, heat the oil and butter over medium-high heat (If you don’t have a nonstick skillet that big, coat a heavy skillet with nonstick cooking spray).
- Add the onions, turn down the heat to medium-low and sauté them until they are nicely browned, about 10 minutes.
- Add the zucchini and red peppers to the skillet with the browned onions and sauté them until they are softened, 3 - 4 minutes.
- Meanwhile, in a large bowl, whisk together the eggs, cheese, salt, pepper, and rosemary.
- Pour the egg mixture over the vegetables in the skillet. Remove the skillet from the heat and gently shake it to distribute the eggs evenly.
- Bake the frittata in the oven for 10 - 12 minutes, uncovered, until the eggs set. Remove it from the oven (you can invert the frittata onto a plate or cutting board if you want to), cut it into wedges, and serve it warm, refrigerate it for up to 3 days, or freeze it for up to 3 months.
Do Ahead or Delegate: Halve and slice the onion and zucchini, dice the bell pepper, beat and refrigerate the eggs, grate the cheese if necessary, and refrigerate, make and refrigerate the egg mixture, or fully prepare and refrigerate the frittata. Scramble Flavor Booster: Serve it at the table with hot pepper sauce, such as Tabasco. Tip: If you see eggs labeled Omega-3 Enriched, it indicates that flax, algae, and/or fish oils have been added to the hen's diet to increase the omega-3 content of the eggs. If you don't mind forking over a little more cash, the 115 mg. of omega-3s per egg is an easy way to get you closer to your daily recommended dose of 400 to 500 mg. Nutritional Information Per Serving (% based upon daily values): Calories 200, Total Fat: 12g, 18%; Saturated Fat: 4g, 20%; Cholesterol: 360mg, 120%; Sodium: 170mg, 7%; Total Carbohydrate: 6g, 2%; Dietary Fiber: 1g, 4%; Sugar: 3g; Protein: 16g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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