Frittata: Caramelized Onion, Red Pepper & Zucchini

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

Ingredients

• 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)

Directions

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.

Nutrition

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