Zucchini and Red Pepper Frittata

By cserumga

Amount per serving
Calories: 73
Fat: 4.4g
Saturated fat: 0.4g
Monounsaturated fat: 0.9g
Polyunsaturated fat: 2.8g
Protein: 2g
Carbohydrate: 7g
Fiber: 2g
Cholesterol: 0.0mg
Iron: 0.0mg
Sodium: 134mg
Calcium: 16mg

Ingredients

• 1 large red bell pepper
• 1 tablespoon olive oil
• 1 large zucchini, thinly sliced (about 2 cups)
• 3/4 cup 2% reduced-fat milk
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces white cheddar cheese, shredded (about 1 cup)
• 4 large eggs, lightly beaten

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat broiler to high.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap ­pepper in foil; let stand 15 minutes. Peel and slice.

3. Preheat oven to 350°.

4. Heat a 9-inch nonstick, ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add zucchini; cook 6 minutes. Stir in bell pepper; reduce heat to medium.

5. Combine remaining ingredients in a large bowl. Add to zucchini mixture; cook 2 minutes or until edges are set. Bake at 350° for 16 minutes or until center is set. Let stand 15 minutes. Cut into 6 wedges.