Zucchini Red Pepper Leek Frittata

Brighten up your breakfast or brunch table with this vibrant Zucchini Red Pepper Leek Frittata—a savory, veggie-packed dish that’s as wholesome as it is delicious. Featuring tender zucchini, sweet red bell pepper, and aromatic leek, this frittata combines fresh flavors with the richness of fluffy eggs and creamy parmesan cheese. Baked to golden perfection in just one skillet, it’s an effortlessly elegant meal ready in under 40 minutes. Perfect for a make-ahead breakfast, a crowd-pleasing brunch centerpiece, or even a light dinner, this oven-baked frittata is a versatile and nutrient-rich option. Garnished with fresh parsley, it’s not only a feast for the taste buds but also for the eyes!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium zucchini
• 1 medium red bell pepper
• 1 large leek
• 8 large eggs
• 0.25 cups milk
• 2 tablespoons olive oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.5 cups parmesan cheese
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash and prepare your vegetables: thinly slice the zucchini into rounds, dice the red bell pepper into small pieces, and clean and thinly slice the leek (white and light green parts only).

Step 3

Crack the eggs into a large bowl and whisk them together with the milk, salt, and black pepper. Stir in the grated parmesan cheese and set aside.

Step 4

Add the olive oil to an oven-safe, non-stick skillet (10-12 inches) and heat over medium heat.

Step 5

Once the oil is hot, add the sliced leek and cook for 2-3 minutes until softened.

Step 6

Add the red bell pepper and zucchini to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender, and any liquid has evaporated.

Step 7

Pour the egg mixture over the cooked vegetables, gently stirring to ensure the vegetables are evenly distributed. Let the mixture cook undisturbed on the stovetop for 2-3 minutes, or until the edges start to set.

Step 8

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set in the center and slightly golden on top.

Step 9

Remove the skillet from the oven and allow the frittata to cool for 5 minutes. Use a spatula to loosen the edges before slicing.

Step 10

Garnish with freshly chopped parsley and serve warm or at room temperature.

Nutrition Facts

Serving size	985.2 grams (985.2g)

Amount per serving	% Daily Value*
Calories	1272

Total Fat 86.30g	111%
Saturated Fat 27.70g	139%
Polyunsaturated Fat 4.00g
Cholesterol 1540mg	513%
Sodium 4148mg	180%
Total Carbohydrate 47.70g	17%
Dietary Fiber 6.70g	24%
Total Sugars 27.20g
Protein 73.70g	147%

Vitamin D 355IU	1774%
Calcium 871mg	67%
Iron 12mg	64%
Potassium 1620mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 23.4%

Carbs: 15.1%