Veggie Frittata With Zucchini, Peppers, And Onions

Veggie Frittata with Zucchini, Peppers, and Onions: This easy and delicious veggie frittata is packed with veggies and flavor. Perfect for breakfast, lunch, or dinner! Try it today!

Hello there, fellow food enthusiasts! Today, let’s whip up a vibrant and nutritious Veggie Frittata with Zucchini, Peppers, and Onions. This savory breakfast or brunch dish combines tender veggies, fluffy eggs, and a sprinkle of Parmesan cheese.

With easy-to-follow instructions and a burst of flavors, this frittata promises to kick-start your day or enhance your next meal.

So, gather your ingredients and let’s embark on a culinary journey together!

Ready Time

20 mins


4 servings


  • 8 large eggs
  • 4 tablespoons milk
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, plus more for greasing the pan
  • 1 medium onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 2 medium zucchini, thinly sliced
  • ½ cup grated Parmesan cheese


Start by whisking together the eggs, milk, salt, and pepper in a large bowl. In a large skillet, heat the olive oil over medium heat.

Add the onion, green bell pepper, red bell pepper, and zucchini.

Cook for about 5 minutes, or until the vegetables are softened. Pour the egg mixture into the skillet and cook for about 5 minutes, or until the edges are set.

Sprinkle the Parmesan cheese evenly over the frittata.

Bake in a preheated oven at 375 degrees F for about 15 minutes, or until the center is set. Let the frittata cool for a few minutes before slicing and serving.

Enjoy your delicious Veggie Frittata with Zucchini, Peppers, and Onions!


  • Use any vegetables you have on hand. Some great additions include spinach, mushrooms, tomatoes, and feta cheese.
  • For a fluffier frittata, separate the eggs and beat the whites until stiff peaks form. Then, gently fold the whites into the egg mixture.
  • If you don’t have a skillet that’s oven-safe, you can transfer the frittata to a baking dish before baking.
  • Leftover frittata can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Nutrional Value

  • Calories: 240
  • Fat: 14g (5g saturated)
  • Cholesterol: 210mg
  • Protein: 18g
  • Carbohydrates: 15g
  • Dietary Fiber: 3g
  • Sugar: 4g
  • Vitamin A: 20% of Daily Value (DV)
  • Vitamin C: 25% of DV
  • Iron: 6% of DV
  • Calcium: 10% of DV
Veggie Frittata with Zucchini, Peppers, and Onions
Veggie Frittata with Zucchini, Peppers, and Onions

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