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.
- Category: Breakfast And Brunch
- Method: Bake
- Cuisine: Italian
Keywords: healthy vegetable frittata, egg recipes, breakfast recipes, brunch recipes, frittatas, vegetarian recipes