Healthy Recipe: Summer Vegetable Frittata

My sister came over for brunch yesterday, and we made this. It was pretty yummy, and very satisfying for the calories. A good vegetarian breakfast or brunch option. You could also pour the ingredients into muffin tins and bake them up  for individual servings to take with you on a long bike ride or as part of a buffet-style brunch. Enjoy!



1 1/2 tablespoons olive oil
1 cup diced zucchini
1/2 cup chopped red bell pepper
1/3 cup chopped onion
1 tablespoon chopped fresh thyme
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 garlic cloves, minced
1/2 cup chopped seeded tomato
9 large eggs (or, to lighten it up even more, you could do 5 whole eggs and 8 egg whites)
(Optional: a few tablespoons shredded cheese – parmesan or cheddar would work well with this!)


1. Preheat oven to 375. Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.

2. Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.

3. If desired, sprinkle cheese over the top of frittata (note that the nutritional information below does not include cheese, but the additional calories and fat for a small amount of cheese are pretty minimal). Bake 3 minutes or until set. Invert onto a serving platter and then flip over; cut into 8 wedges and serve.


Nutritional Info (1 serving = 2 wedges): 227 Calories, 16.4 grams Fat, 5.5 grams Carbohydrates, 15.1 grams Protein


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