Zucchini and Red Pepper Frittata Recipe

By Cindy Riley

  • This recipe serves: 4

  • Preparation time: 15 minutes

  • Cooking time: 20 minutes

  • Ingredients

  • 2 slices turkey bacon, cut into 1 inch pieces

  • 1/2 cup chopped yellow onion

  • 2 cups sliced mushrooms

  • 1 cup chopped red bell pepper

  • 1 tablespoon chopped fresh basil

  • 2 small zucchini squash, sliced 1/4 inch thick

  • salt to taste

  • freshly ground black pepper

  • 2 eggs

  • 1/2 cup grated, low-fat cheese, such as Gouda, Cheddar, or Swiss

  1. Cooking Instructions

  2. In a large skillet, cook the bacon over medium heat until it is lightly browned. Remove the bacon with a slotted spoon and drain all but 1 teaspoon of the bacon fat from the skillet.

  3. Add the onion to the skillet and cook for 2 minutes. Add the mushrooms and peppers and cook for 2 more minutes. Add the zucchini and basil and cook until the vegetables are soft, about 3 more minutes. Season well with salt and pepper.

  4. Pour the eggs into the skillet and cook (without stirring) for 5 minutes.

  5. Remove the cover and sprinkle the cheese and reserved bacon over the top of the frittata. Cover and cook until the cheese is melted, about 2 minutes. Remove from heat and slice into 6 wedges. Serve immediately.

Nutritional Facts

Nutrition Facts
Serving Size
1 slice
Calories 130
Total Fat 5 g
Saturated Fat 2 g
Protein 12 g
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sodium 174 mg
Percent Calories from Fat 34%
Percent Calories from Protein 35%
Percent Calories from Carbohydrate 31%

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7 replies

redorangedog 2016-12-04 07:45:17 -0600 Report

No bacon for me. The rest of this recipe is great. Just enough for two & a veggie delight. Thanks for the idea.

lukester 2011-02-18 00:20:32 -0600 Report

I will try this recipe,but the portions will be small. it sounds like a lot
too much fat! Lukester.