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egg frittata

Recipe courtesy of Christina Adduci, MS, RD, CDN, Clinical Nutrition Manager, St. Francis Hospital & Heart Center®

Prep Time: 5 mins

Cook Time: 35 mins

Total Time: 40 mins

Serving Size: 4 slices



  • 1 white onion (thinly sliced)
  • 1 medium red bell pepper (diced)
  • 1 1/2 cups zucchini (diced)
  • 6 large eggs
  • 1/4 cup parmesan cheese (grated)
  • 2 tsp olive oil
  • Salt and pepper (to taste)



  1. Preheat oven to 400F. Over medium-low heat, heat oil in a 10-inch skillet. Stir in onion and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes. Then add zucchini. Season with salt and pepper and cook 3 more minutes stirring occasionally.
  2. In a medium bowl whisk eggs, parmesan, salt and pepper.
  3. Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set (about 2 minutes) move skillet to oven.
  4. Cook about 10-15 minutes or until frittata is completely cooked.
  5. Serve warm and cut into 4 pieces.



Serving Size: 1/4th Slice

  • Calories: 186 kcal
  • Carbohydrates: 8g
  • Protein: 13g
  • Fat: 11.5g
  • Saturated Fat: 4g
  • Cholesterol: 284mg
  • Sodium: 226.5mg
  • Fiber: 2g
  • Sugar: 4g

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