Budget Friendly Eats: Zucchini and Red Pepper Frittata
By: Leah Rodrigues
Published: April 17, 2012

This zucchini and red pepper frittata is a meal for anytime of the day.  There are few ingredients as affordable as a dozen eggs and a frittata is the perfect way to have a satisfying meal on a budget.  This is a basic recipe so feel free to throw whatever leftovers you have in the fridge to the mix.  Cheese, leftover meat, sausage, tofu, and other veggies would all be delicious additions.  Serve your zucchini and red pepper frittata with a simple green salad and dinner is ready!
Zucchini and Red Pepper Frittata
Ingredients:



1 tablespoon Olive oil
1 lrg Onion -- chopped
1 lrg Roasted red bell pepper --diced
1 1/2 pounds Zucchini -- diced
2 lrg Garlic cloves -- minced
3 tablespoons Minced parsley
10 lrg Eggs
Salt and pepper -- to taste
 
Directions:
 








Beat together the eggs with salt and pepper to taste.


   
Heat 1 tablespoon oil in large skillet over medium heat. Add the chopped onion and cook for about 3 minutes, stirring often, or until it begins to soften.


   
Add the red pepper and cook, stirring, for a few minutes, until the pepper begins to soften. Add the zucchini and garlic with salt and pepper to taste. Add 1 more tablespoon oil, if necessary, or 2 tablespoons water.


   
Cook for five to ten minutes, stirring, until the zucchini is tender but still bright green. Stir in chopped parsley. Stir the filling into the beaten eggs.


   
Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pour in the egg mixture and stir with a fork.


   
Shake the pan gently, lifting up the edge of the frittata to let the egg mixture run underneath. Reduce the heat to low, cover, and cook for about 10 minutes. The eggs should be just set.


   
Brown the top of the frittata under the broiler for about 2 minutes. Let cool.


   
Loosen the edge of the frittata from the pan with a spatula. Slide the frittata out of the pan.


   
Cut the frittata into diamond-shaped pieces and arrange in a decorative pattern on a serving platter.

Beat together the eggs with salt and pepper to taste.


     
Heat 1 tablespoon oil in large skillet over medium heat. Add the chopped onion and cook for about 3 minutes, stirring often, or until it begins to soften.


     
Add the red pepper and cook, stirring, for a few minutes, until the pepper begins to soften. Add the zucchini and garlic with salt and pepper to taste. Add 1 more tablespoon oil, if necessary, or 2 tablespoons water.


     
Cook for five to ten minutes, stirring, until the zucchini is tender but still bright green. Stir in chopped parsley. Stir the filling into the beaten eggs.


     
Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pour in the egg mixture and stir with a fork.


     
Shake the pan gently, lifting up the edge of the frittata to let the egg mixture run underneath. Reduce the heat to low, cover, and cook for about 10 minutes. The eggs should be just set.


     
Brown the top of the frittata under the broiler for about 2 minutes. Let cool.


     
Loosen the edge of the frittata from the pan with a spatula. Slide the frittata out of the pan.


     
Cut the frittata into diamond-shaped pieces and arrange in a decorative pattern on a serving platter.