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Zucchini Frittata
This cheesy and tasty Zucchini Frittata is a healthy low-carb favorite that can be served as a breakfast, brunch, or even a light supper.
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Rest Time
5
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
servings
Author:
Holly
Equipment
8 inch Skillet
Ingredients
6
slices
raw bacon
choppped
2
Tablespoons
finely diced onion
1
medium zucchini
diced
¼
cup
red bell pepper
diced
8
eggs
¼
Tablespoons
heavy cream
¼
teaspoon
seasoned salt
or to taste
½
teaspoon
dry mustard
¼
teaspoon
black pepper
½
cup
shredded cheddar cheese
divided
Instructions
Preheat oven to 400°F.
Cook bacon in an 8" skillet until crisp. Remove bacon from pan and set aside. Reserve bacon fat in the pan.
Add onion, zucchini and bell pepper. Cook until zucchini is tender crisp.
Whisk eggs, cream, and seasonings.
Pour egg mixture into skillet and top with cheddar and bacon.
Bake 14-16 minutes or until eggs are set. Broil 1-2 minutes if desired.
Rest at least 5 minutes before cutting.
Notes
Cooking time may vary, do not overcook. Remove from the oven once the frittata is just set. If the top of the eggs need to firm, broil 1-2 minutes.
Nutrition
Calories:
237
kcal
|
Carbohydrates:
3
g
|
Protein:
14
g
|
Fat:
19
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
273
mg
|
Sodium:
399
mg
|
Potassium:
251
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
732
IU
|
Vitamin C:
14
mg
|
Calcium:
114
mg
|
Iron:
1
mg