Zucchini And Red Pepper Frittata

This healthy vegetable frittata recipe makes the perfect brunch entree.  It is savory, filling, and yet healthy and delicious. You can also wrap up the leftovers to toss in your briefcase for a light lunch.

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Brunch on Sundays is one of my favorite things – especially when I can whip it up at home and eat wearing my pajamas.  And sometimes, I want something that’s healthy.

cast-iron skillet with a zucchini and red pepper frittata

That’s where this recipe comes in and saves the day!  This healthy vegetable frittata is so easy and versatile that you can literally clean out your veggie bin and use whatever you have or whatever your favorite vegetables are.


Frittata is an Italian egg dish similar to a quiche, but with no crust.  It can be filled with any variety of meats, cheeses, and vegetables that are mixed into the eggs and cooked in a skillet.  Thus, a roughly literal translation of frittata as “fried”.


Saute whatever vegetables and meats that you like in an oven-proof skillet, preferably cast iron.

Whisk together some eggs, cream, and cheese and pour this mixture over the vegetables in the skillet.

Bake in the oven until the center is set.

Pretty easy, huh?

cast-iron skillet with a zucchini and red pepper frittata


The variations on this frittata recipe are endless.  Here are just a few suggestions:

  • Sautee spinach, onion, and halved cherry tomatoes.  Add in some goat cheese for a Mediterranean flair.
  • Dice leftover ham, toss in a few blanched, sliced potatoes, and swiss cheese.
  • Chop up some broccoli, red onion, and cheddar cheese.
  • Go Greek with spinach, artichoke hearts, feta cheese, and diced tomatoes.
  • Chopped pepperoni, bell peppers, garlic, and mozzarella will give your frittata an Italian touch.


Complete your wonderful brunch with a pitcher of Fresh Peach Bellinis, a warm Lemon Vanilla Bean Scone with homemade Classic Strawberry Jam.  Wanting something a bit sweet?  A dish of Strawberries Romanoff will work wonderfully and still feel like you’re being healthy.

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This healthy frittata recipe is delicious and a perfect way to clean out your refrigerator’s vegetable bin.



2 small zucchinis, thinly sliced (about ¾ pound)

1 small red bell pepper, diced

2 tablespoons butter

¼ cup minced green onion, white part only

1 teaspoon salt, divided

6 large eggs

¼ cup sour cream

½ teaspoon black pepper

2 tablespoons grated parmesan cheese


Preheat the oven to 325 degrees.

Use a food processor or a mandolin to slice the zucchini very thin.  Place the sliced zucchini on top of several layers of paper towels. Use additional paper towels to press down on the zucchini to remove as much moisture as possible.

In a 10-inch cast-iron skillet, melt the butter over medium-high heat.

Add the zucchini, red pepper, and minced green onion. Cook, stirring occasionally until the zucchini and peppers are tender and any liquid has evaporated – about 7 to 8 minutes.  Sprinkle with ½ teaspoon of salt. Set aside.

In a large bowl, whisk together the eggs, sour cream, ½ teaspoon salt, pepper, and grated parmesan.

Pour the egg mixture into the skillet with the vegetables.  Stir gently to combine.

Bake in the oven until the center is set, but still a bit jiggly – about 20-25 minutes.


The frittata can be cooked, once it is baked and cooled, for up to 3 months. 

To reheat, thaw the frittata in the refrigerator and warm in the microwave or in the oven, covered in foil at 300 degrees until hot.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast And Brunch
  • Method: Bake
  • Cuisine: Italian

Keywords: healthy vegetable frittata, egg recipes, breakfast recipes, brunch recipes, frittatas, vegetarian recipes

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