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What's Up Magazine

Zucchini, Pepper and Onion Frittata

Aug 20, 2014 04:00PM ● By Cate Reynolds
Sometimes, the problem with zucchini is that you have too much. But really, as long as you are creative, it is always ideal to have a ton on hand. Toss a few handfuls into this frittata for maximum taste.


1 white onion, diced
1 red bell pepper, diced
1 ½ cups zucchini, sliced into matchsticks
4 eggs
4 egg whites
1 ounce shredded cheddar cheese
2 tsp. olive oil


Preheat the oven to 400 degrees. Heat oil in a skillet over medium heat. Toss in onions, peppers and zucchini and cook for approximately 7 minutes until softened and slightly brown. In a bowl, whisk together eggs, egg whites and cheese. Add eggs to the skillet, making sure to cover the vegetables. Once the edges set, move the pan to the oven. Cook for 10 to 15 minutes until frittata is completely cooked. Serve warm.

Serves 4

--Kim Cooper--