Zucchini Red Pepper and Feta Frittata
Brighten up your breakfast or brunch table with this vibrant Zucchini Red Pepper and Feta Frittata! This easy-to-make dish combines tender zucchini and sweet red bell peppers sautéed with garlic, then enveloped in a fluffy mixture of eggs, milk, and tangy crumbled feta cheese. Baked to golden perfection in one skillet, this frittata boasts a delightful balance of creamy, savory, and slightly smoky flavors. With just 15 minutes of prep time and simple ingredients, it’s an ideal recipe for a healthy, protein-packed meal that’s perfect for busy weekdays or relaxed weekend mornings. Garnish with fresh parsley for a burst of color and a fragrant finish, and enjoy it as a stand-alone main or paired with a crisp side salad. Whether served warm or at room temperature, this frittata makes for a versatile and crowd-pleasing dish!
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Recipe Information
Ingredients
- 2 medium (sliced into thin rounds) zucchini
- 1 medium (diced) red bell pepper
- 2 tablespoons olive oil
- 2 cloves (minced) garlic
- 8 large eggs
- 0.25 cups milk
- 0.5 cups (crumbled) feta cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a medium-sized, oven-safe skillet over medium heat.
Add the minced garlic, sliced zucchini, and diced red bell pepper to the skillet. Sauté for 5-7 minutes until the vegetables are softened and slightly golden.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Pour the egg mixture over the sautéed vegetables in the skillet, ensuring the eggs are evenly distributed.
Sprinkle the crumbled feta cheese evenly over the top of the frittata mixture.
Cook the frittata on the stovetop over medium heat for 3-4 minutes, until the edges start to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed and golden, and a knife inserted into the center comes out clean.
Carefully remove the skillet from the oven and allow the frittata to cool for 5 minutes.
Slice the frittata into wedges, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1560 mg | 520% | |
| Sodium | 6365 mg | 277% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 36.0 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 760 mg | 58% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1890 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
