Summer Fritatta 1.jpg

Summer Frittata


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Summer Fritatta 1.jpg
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Summer Frittata

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 6 people
Calories: 194kcal
Author: Gluten Free & More


  • 2 tablespoons extra-virgin olive oil
  • 1 medium zucchini diced
  • 1 medium red bell pepper seeded and diced
  • ½ large red onion diced
  • 1 garlic clove minced
  • 1 large tomato seeded and chopped
  • 10 large eggs
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup crumbled feta cheese or dairy-free cheese of choice
  • ½ cup chopped fresh basil leaves


  • Heat the oil in a large oven-safe skillet over medium heat. Add the zucchini, bell pepper, onion, and garlic and cook until tender, 6-7 minutes. Add the tomato and cook, stirring, until the tomato releases liquid and the liquid has cooked off, about 3 minutes.
  • Whisk the eggs with the salt and pepper in a large bowl. Pour over the vegetables. Stir gently. Reduce heat to low, cover the pan, and cook until the eggs are almost set, about 10 minutes.
  • Heat the broiler to high and position the top rack 8 inches from the broiler. Sprinkle the feta over the top of the frittata and broil until the eggs are set. Sprinkle with basil and serve.


Nutrition Facts
Summer Frittata
Amount Per Serving
Calories 194 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Cholesterol 283mg94%
Sodium 633mg26%
Potassium 218mg6%
Carbohydrates 4g1%
Sugar 2g2%
Protein 11g22%
Vitamin A 1345IU27%
Vitamin C 29.4mg36%
Calcium 110mg11%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cheese Eggs Frittata Magazine Optionally Dairy Free Vegetables
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