Summer Frittata
Updated Oct 20, 2022, Published Jul 01, 2016
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Summer Frittata
Ingredients
- 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
Instructions
- 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
Calories: 194kcalCarbohydrates: 4gProtein: 11gFat: 14gSaturated Fat: 4gCholesterol: 283mgSodium: 633mgPotassium: 218mgSugar: 2gVitamin A: 1345IUVitamin C: 29.4mgCalcium: 110mgIron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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