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    You are in: Home / Recipes / Bell Pepper and Zucchini Frittata Recipe
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    Bell Pepper and Zucchini Frittata

    Bell Pepper and Zucchini Frittata. Photo by Boomette

    1/1 Photo of Bell Pepper and Zucchini Frittata

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Sharon123's Note:

    From Gourmet Magazine, makes a good breakfast, side dish or a meal in itself!

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    Units: US | Metric


    1. 1
      In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender.
    2. 2
      In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley (or cilantro), add the vegetable mixture, and stir the mixture until it is combined well.
    3. 3
      In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft.
    4. 4
      Sprinkle the remaining 1/3 cup Parmesan over the top.
    5. 5
      (If the skillet handle is plastic, wrap it in a double thickness of foil.) Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden, let it cool in the skillet for 5 minutes, and run a knife around the edge.
    6. 6
      Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature.
    7. 7

    Ratings & Reviews:

    • on January 30, 2013


      Nice dinner with fresh bread and salad. I used cheddar cheese.

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    • on October 07, 2008


      Yum! Exactly what I was looking for! I made this more in a quiche-style because I started out in my non-stick fry pan and didn't want to put that under the broiler. I sauteed the veggies then put them in a glass pie pan. I then poured the egg mixture over the top and baked at 350 for about 15 minutes untili the edges were golden and the center was firm. Will try it under the broiler next time to get it more golden on top, but it tasted great!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2008


      I used one small onion. And I used dry parsley. No need to add salt cause the parmesan is already salty. It was a yummy meal. We all loved it. thanks Sharon. Made for Please Review My Recipe

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Bell Pepper and Zucchini Frittata

    Serving Size: 1 (310 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 419.8
    Calories from Fat 269
    Total Fat 29.9 g
    Saturated Fat 10.3 g
    Cholesterol 452.3 mg
    Sodium 661.1 mg
    Total Carbohydrate 11.1 g
    Dietary Fiber 2.5 g
    Sugars 5.7 g
    Protein 27.2 g

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