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Zucchini, Bell Pepper, and Tomato Frittata

 

Zucchini, Bell Pepper, and Tomato Frittata recipe
18

Yield

3

servings

Prep

5

min

Cook

25

min

Ready

30

min

 

Ingredients

cup onions
chopped
cup green bell peppers
1 tablespoon butter
4 tablespoons olive oil
1 ½ cups zucchini
scrubbed, chopped
2 garlic cloves
minced
*
½ teaspoon salt
¼ cup tomatoes
peeled, seeded, chopped
6 large eggs
beaten

Directions

In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes.

Add zucchini, cook covered 4 minutes.

Add garlic, salt and tomato, cook stirring, 5 minutes.

Transfer to bowl.

Cool. Add eggs.

Over medium heat, heat 2 tablespoons olive oil in 10 inch ovenproof skillet.

Add egg mixture, cook 3 to 5 minutes until underside is set.

Bake preheated 400 degrees .F oven for 1 to 2 minutes until puffed and golden.

Cut into wedges.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 251g (8.9 oz)
Amount per Serving
Calories 36378% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 433mg 144%
Sodium 570mg 24%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 29g
Vitamin A 20% Vitamin C 70%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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