This Zucchini Frittata with Red Peppers is low carb, high-protein, and veggie-packed Paleo breakfast! Made with seasoned egg whites, fresh zucchini and roasted red peppers for an easy to make healthy frittata for breakfast or a light lunch! It's easy to make and filled with delicious flavors!
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There's something comforting about a pan of thick, fluffy eggs mixed with sweet, roasted vegetables and salty parmesan cheese bursting in your mouth. Don't you agree?
This easy 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.
Love this zucchini frittata recipe? You've got to try this egg white frittata or this pizza frittata, a mash up of two of my favorite foods -- eggs and pizza!
Why You Will Love This Healthy Frittata Recipe
- Quick and Easy. All you need is 30-minutes! 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!
- Perfect for Meal Prep. This cast-iron frittata stores amazingly well too. I make ahead of time often and toss it in the freezer! It really doesn't get easier than that!
- Healthy But Great Tasting. If you're looking for a dish that's healthy that everyone will love this one works great! Serve it up for any weekend brunch gathering, and get rave reviews!
If you're looking for more breakfast casseroles, try this Cauliflower Kale Frittata and Butternut Squash Spinach Breakfast Bake next!
Ingredients
- Veggies: I'm keeping it simple with sweet red bell peppers and zucchini. Feel free to use any colored pepper you prefer. This would also work well with roasted red peppers as well.
- Milk: I am using unsweetened almond milk but this healthy frittata will work with just about any type of milk. If using non-dairy milk make sure it's unflavored and unsweetened.
- Extra virgin olive oil: Just a bit for cooking the zucchini and bell peppers. Feel free to use a different type of neutral vegetable oil if you prefer.
- Parmesan: This pungent cheese adds some hints of saltiness and umami flavors. You can use other types of cheese if you prefer, but I find this one packs more of a flavor punch.
- Egg whites: Our egg base for the frittata. If you want to use whole eggs you can swap the egg whites for 3 whole eggs.
- Seasoning: A bit of dried thyme, salt, and pepper season the zucchini frittata.
Variations
- Paleo or Dairy-Free Frittata: Skip the cheese and make sure to use your favorite non-dairy milk. You can also use nutritional yeast.
- Swap the Veggies: Try your frittata with yellow squash instead of zucchini, mushrooms, blanched broccoli, or even some chopped spinach or another green.
- Make It Spicy: Add a pinch or two of red pepper flakes for a spicy kick. Or you can add in some sliced jalapenos or another chili you like.
- Add More Protein: If you want to amp up the protein, stir in some cooked ground turkey, shredded rotisserie chicken, or turkey bacon.
- Different Seasonings: Experiment with different flavors, including different herbs such as rosemary, marjoram, or even a combination. Blends such as herbs de Provence or Italian seasoning work well.
How to Make Zucchini Frittata
Grab your veggies and get them dropped up, preheat the oven, and start heating a skillet over medium heat! I use a cast-iron skillet to make this keto frittata so it can go straight from the stove to the oven.
Step 1: Cook the zucchini in a single layer in a skillet with a bit of olive oil. Flip the pieces over halfway through cooking.
Step 2: Add the sliced red bell pepper on top of the zucchini.
Step 3: Combine the eggs, parmesan, thyme, salt and pepper in a bowl. Whisk quickly until eggs become fluffy.
Step 4: Add the egg mixture to the skillet.
Step 5: Cook the frittata on the stove for 5-6 minutes until the edges are lightly browned.
Step 6: Place the frittata in the oven to finish baking the eggs. Let the frittata rest for 10-15 before cutting into 4 wedges and serving.
Storage Tips
- Store leftovers: Place your leftover zucchini frittata in a container in the fridge for up to five days or in the freezer for up to three months.
- Reheat: You can reheat individual slices in the microwave in short intervals until heated through or place it in the oven covered with some soil and bake at 350° F for 10-15 minutes or until heated through.
Serving Suggestions
Enjoy your zucchini frittata for breakfast or a light lunch. For breakfast, it pairs great with a blueberry protein smoothie or cherry quinoa smoothie. Or you might go for a chia pudding or baked strawberry donuts for something on the sweeter side of things.
For a weekend brunch with the family I love some roasted potatoes or this butternut squash breakfast hash and some banana bread muffins.
Sometimes I even enjoy a slice for lunch or a light dinner along with side of broccoli crunch salad or tabbouleh quinoa salad.
Expert Tips
- Use an Oven-Safe Skillet. Since we finish this low-carb frittata in the oven, an oven-safe skillet means it can go straight from the stove to the oven. If you don't have one, you will need to extend the baking time in the oven.
- Whisk the Eggs Until Fluffy. This will make a lighter and fluffier zucchini frittata.
Recipe FAQs
Your frittata is done when the center is set and the sides and top are lightly brown. If you shake the pan a bit the egg in the middle shouldn't jiggle.
Sure! Use the "2x" option in the recipe to calculate the amounts of each of the ingredients you will need. I recommend using a larger skillet or if you don't have one you can extend the cooking time as it will be thicker and take longer to cook.
More Zucchini Breakfast Recipes
If you tried this zucchini and eggs recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Healthy Zucchini Frittata with Red Peppers
Ingredients
- 1 Red Pepper sliced thin lengthwise
- 1 small Zucchini peeled and sliced into thin rounds
- ⅔ cup Unsweetened Almond Milk or milk of choice
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Parmesan grated, omit for Paleo or use nutritional yeast
- 6 Egg Whites
- ½ teaspoon Thyme dried
- Salt and Pepper to taste
Instructions
- Preheat oven 350 F. Heat a skillet over medium heat. I used a cast iron skillet.
- 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.
- While they continue to cook, combine the eggs, parmesan, thyme, salt & pepper in a bowl whisking quickly until eggs become fluffy.
- Add egg mixture to skillet and cook 5-6 minutes until the edges are lightly browned.
- 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.
Notes
- Use an Oven-Safe Skillet. Since we finish this dish in the oven, an oven-safe skillet means it can go straight from the stove to the oven. If you don't have one, you will need to extend the baking time in the oven.
- Whisk the Eggs Until Fluffy. This will make a lighter and fluffier zucchini frittata.
Nutrition
The perfect combination of light, fresh, summer flavors -- all in one beautiful dish. I love frittatas for easy make-ahead breakfasts or lunches, and this combo sounds delicious!
Perfect for all your garden zucchini!
Yum veggie and protein packed! I'm totally having eggs for breakfast!
I did! I really missed them while we were gone.
Looks delicious! I wonder if it would be as tasty to add goat cheese when you are out of parm? (Like I am right now!) haha
I bet it would be YUM! So creamy!
Yum! This looks so delicious! I need a smaller skillet - the only one we have is GIGANITIC, ha!
The cast iron one I bought was worth it. I use it all the time!