Zucchini Red Pepper Leek Frittata
Brighten up your breakfast or brunch table with this vibrant Zucchini Red Pepper Leek Frittata—a savory, veggie-packed dish that’s as wholesome as it is delicious. Featuring tender zucchini, sweet red bell pepper, and aromatic leek, this frittata combines fresh flavors with the richness of fluffy eggs and creamy parmesan cheese. Baked to golden perfection in just one skillet, it’s an effortlessly elegant meal ready in under 40 minutes. Perfect for a make-ahead breakfast, a crowd-pleasing brunch centerpiece, or even a light dinner, this oven-baked frittata is a versatile and nutrient-rich option. Garnished with fresh parsley, it’s not only a feast for the taste buds but also for the eyes!
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Recipe Information
Ingredients
- 1 medium zucchini
- 1 medium red bell pepper
- 1 large leek
- 8 large eggs
- 0.25 cups milk
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Wash and prepare your vegetables: thinly slice the zucchini into rounds, dice the red bell pepper into small pieces, and clean and thinly slice the leek (white and light green parts only).
Crack the eggs into a large bowl and whisk them together with the milk, salt, and black pepper. Stir in the grated parmesan cheese and set aside.
Add the olive oil to an oven-safe, non-stick skillet (10-12 inches) and heat over medium heat.
Once the oil is hot, add the sliced leek and cook for 2-3 minutes until softened.
Add the red bell pepper and zucchini to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender, and any liquid has evaporated.
Pour the egg mixture over the cooked vegetables, gently stirring to ensure the vegetables are evenly distributed. Let the mixture cook undisturbed on the stovetop for 2-3 minutes, or until the edges start to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set in the center and slightly golden on top.
Remove the skillet from the oven and allow the frittata to cool for 5 minutes. Use a spatula to loosen the edges before slicing.
Garnish with freshly chopped parsley and serve warm or at room temperature.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1540 mg | 513% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 27.2 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 871 mg | 67% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1620 mg | 34% | |
*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.
