Healthy Zucchini Frittata with Red Peppers
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!
Servings: 2 slices
Calories: 166kcal
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
Serving: 1slice | Calories: 166kcal | Carbohydrates: 7g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 345mg | Potassium: 434mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2044IU | Vitamin C: 88mg | Calcium: 181mg | Iron: 1mg