1.Preheat the oven to 425 degrees.
2.Wash all the vegetables then chop the onion, bell peppers, zucchini and cut the cherry tomatoes into fourths, slice the mushrooms, and the chili pepper into rings. For a little spice use the chili pepper. For a spicier frittata, mix the seeds and membranes in.
3.Gently warm olive oil, over medium heat, in a cast iron skillet, if you have one. Otherwise, substitute with any skillet then bake frittata in a casserole dish. Add the onions and once they begin to cook add the mushrooms and all the peppers. Mix well and sauté for a few minutes then add the pressed garlic and the zucchini. Sauté for a few minutes more than add the tomatoes, sauté for another minute then remove from the heat.
4.In a large mixing bowl, crack the eggs and whisk until light and fluffy. Add the eggs to the cast iron skillet and put it in the oven. Bake the frittata for 15-20 minutes until lightly browned around the edges and the egg mixture in the middle is set and no longer wet. OR grease a 9 x 12 inch casserole dish liberally with extra virgin olive oil then pour the frittata mix into it and bake.
5.Remove frittata from oven. If using the skillet, cut the frittata into pie shaped wedges. If using the casserole dish, cut the frittata into evenly sized rectangular pieces. Arrange sliced frittata on a decorative dish, and serve or if serving for a brunch you can leave the frittata in the skillet or casserole dish.
6.All natural, organic Salsa or Picante Sauce makes a flavorful and low-calorie frittata topping.
NOTE: using a cast iron skillet is the traditional method of cooking a frittata and will give you pie-shaped wedges. Using a casserole dish will give you rectangle shaped pieces as pictured.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (726g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 322 (53%)|
|Amt Per Serving||% DV|
|Total Fat 35.8g||48 %|
|Saturated Fat 11.1g||55 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 1489mg||458 %|
|Sodium 515.1mg||18 %|
|Potassium 1322mg||35 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 20.7g|
|Protein 48.8g||70 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 604
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