Zucchini and Red Pepper Frittata

Ingredients

• 1 medium Zucchini
• 1/2 medium Red Bell Pepper
• 6 Large Eggs
• 1/2 cup Shredded Cheddar Cheese
• 1 tbsp Extra Virgin Olive Oil
• 1 clove, minced Garlic
• 1/2 tsp Dried Oregano
• 1/4 tsp Salt
• 1/8 tsp Black Pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Dice zucchini and red pepper into 1/4-inch pieces. Mince garlic.
3. Heat olive oil in an oven-safe non-stick skillet over medium heat.
4. Add garlic to the skillet and cook until fragrant, about 30 seconds. Add zucchini and red pepper to the skillet and cook until softened and slightly caramelized, about 8-10 minutes. Season with salt, pepper, and oregano.
5. In a bowl, whisk together eggs, salt, and pepper.
6. Pour the egg mixture evenly over the vegetables in the skillet.
7. Sprinkle shredded cheese evenly over the top.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed, set, and golden brown. A toothpick inserted into the center should come out clean.
9. Remove from oven and let cool slightly for a few minutes before slicing and serving. This allows the frittata to set further.
10. Optional: Garnish with fresh parsley or a dollop of ricotta cheese before serving.

Cuisine: Italian

Suitability: low carb,high protein,vegetarian

Prep Time: 20 mins

Cook Time: mins

Serving Size: 3

Meal Type: breakfast