Roasted Red Pepper and Zucchini Frittata
 
Prep time
Cook time
Total time
 
A veggie filled frittata with zucchini, red peppers, and onion. Perfect as the zucchini begin to ripen in your garden.
Author:
Recipe type: Breakfast
Serves: 2-6 servings
Ingredients
  • 1 red bell pepper
  • Olive oil
  • ⅓ c thinly sliced red onion
  • 1 medium zucchini, thinly sliced
  • 4 eggs
  • ¾ c 2% milk
  • Salt
  • Pepper
  • 1 c shredded white cheddar
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook bell pepper directly over the flame on a gas range until blackened all the way around, about 2-3 minutes per side. Place pepper in a bowl and cover with plastic wrap. Let the pepper steam for about 10-15 minutes. Peel the skin off the pepper and slice into strips. (You can also use the broiler to blacken the pepper if you don’t have a gas range).
  3. Heat olive oil in a 9 inch oven safe skillet over medium-high heat.
  4. Cook the red onion for 3-4 minutes until the edges begin to brown. Add the zucchini and cook for about 6 minutes. Add the red peppers and reduce heat to medium.
  5. While the zucchini is cooking, beat together the eggs, milk, salt and pepper. Stir in the cheese. Once you turn the heat down, pour egg mixture over the veggie mixture in the pan.
  6. Cook for 2 minutes until the edges begin to set.
  7. Transfer to the oven and bake for about 16 minutes until the center is set.
  8. Let sit for 10-15 minutes before slicing.
Recipe by Gravel & Dine at https://gravelanddine.com/roasted-red-pepper-and-zucchini-frittata/