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A golden oven-baked frittata loaded with zucchini, bell peppers, onion, and melted cheese — great for brunch or meal prep.
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Preheat oven to 190°C (375°F).
Heat olive oil in an oven-safe skillet over medium heat.
Sauté diced zucchini, bell pepper, and onion for 5-6 minutes until tender.
Beat eggs with grated cheese, salt, pepper, and a splash of milk.
Pour egg mixture over the vegetables and cook on the stovetop for 3 minutes.
Transfer skillet to the oven and bake for 12-15 minutes until set and golden.
Let cool for 5 minutes before slicing into wedges.
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Recipe from Macro Kitchen — macro.kitchen/recipes/vegetable-frittata
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
Allergens
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