Red Pepper Zucchini Frittata {Low Carb, GF, Low Cal, Paleo}

Low Carb Red Pepper Zucchini Frittata! A high protein, veggie packed Paleo breakfast. No crust, easy to make, filling with delicious flavors! Low Carb + Paleo + Gluten Free + Low Calorie

It’s Monday and I’m back from L.A.! The weekend at Blogfest/IDEA was a ton of fun, but now I need a vacation from my vacation. Haha!

Secretly, I wanted to stay a few more days and have a solo blogger retreat on the beach so I could download all the ideas in my head and put certain things into action.

Then I remembered I’m on a student budget. I guess I’ll pretend Starbucks is the beach!

I promise I’ll get a more appropriate recap of the weekend’s events up later this week because today we’re talking breakfast!

In case you couldn’t tell, I’m a HUGE breakfast fan. If I don’t load up on eggs and carbs first thing in the morning, I am one cranky lady. Oh yeah, and coffee. Always a must!

I could easily skip lunch or dinner any day, but not breakfast. Hands down my favorite meal of the day.

I don’t know what it is, but there’s something comforting about a pan of thick, fluffy eggs mixed with sweet, roasted vegetables and salty parmesan cheese bursting in your mouth.

Eggs remind me of pizza which was one of my biggest indulgences pre-weight loss. While I don’t crave pizza anymore, I crave eggs morning, noon and night.

Red Pepper Zucchini Frittata

This Red Pepper Zucchini Frittata is awesome with a capital A, if I do say so myself. The roasted vegetables melt in your mouth with the fluffy eggs as you get salty bursts of parmesan in between.

There’s a hint of thyme in the background which is a subtle taste that enhances the flavors of the roasted veggies.

This Red Pepper Zucchini Frittata only takes 30-minutes and so simple and easy to make.

Just slice a zucchini and bell pepper, toss in a pan with the eggs, sprinkle with the seasoning and parmesan and 30-minutes later you’ve got egg pizza. Crustless and tastes amazing!

It stores amazingly well too. I made it before heading leaving for vacation last week and tossed in the freezer so I’d have breakfast to come back to. It really doesn’t get easier than that!

More Recipes

Cauliflower Kale Frittata

Butternut Squash Spinach Breakfast Bake

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Red Pepper Zucchini Frittata

Red Pepper Zucchini Frittata is a low-carb, high protein, savory blend of veggies. A great way to sneak more veggies into your diet and start your day! Paleo, gluten free and low calorie. 

Author Skinny Fitalicious

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4 slices

Calories 138 kcal

Print

Ingredients

• 1 red pepper sliced thin lengthwise
• 1 small zucchini peeled & sliced into thin rounds
• 2/3 cup unsweetened almond milk or milk of choice
• 1 tbsp extra virgin olive oil
• 2 tbsp parmasean grated, omit for Paleo
• 6 egg whites
• 1/2 tsp thyme dried
• salt and pepper to taste

US Customary - Metric

Instructions

1. Preheat oven 350 F. Heat a skillet over medium heat. I used a cast iron skillet.

2. Place extra virgin olive oil in skillet then add zucchini in an even layer fully covering the bottom of the skillet. Cook 6-7 minutes flipping once half way through. After flipping, add sliced red pepper on top of the zucchini.

3. While they continue to cook, combine the eggs, parmesan, thyme, salt & pepper in a bowl whisking quickly until eggs become fluffy.
4. Add egg mixture to skillet and cook 5-6 minutes until the edges are lightly browned.

5. Finish baking the eggs in the oven at 350 F for 15-20 minutes until center sets. Cool eggs in the skillet 10-15 before cutting into 4 wedges.

Recipe Notes

• My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Course Breakfast

Cuisine American

Keyword breakfast, crustless, egg, egg white, frittata, gluten free, healthy, low calorie, low carb, Paleo, red pepper, zucchini

Nutrition facts per serving (1slice)

Calories 138 kcal

Fat 8.8 g

Saturated Fat 1.5 g

Cholesterol 1.8 mg

Sodium 155.7 mg

Potassium 0 mg

Carbohydrates 7 g

Fiber 2.7 g

Sugar 6.1 g

Protein 8.3 g

Vitamin A 0 %

Vitamin C 0 %

Calcium 0 %

Iron 0 %

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What I Used For The Recipe

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.