Mexican Frittata



2 1/2 small zucchini (about 1/2 pound)
1/2 cup medium green bell pepper, seeded and chopped
1 cup medium onion, chopped
2 cloves garlic
1 teaspoon oil 
6 large eggs, beaten
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese (shredded or grated)
1/4 teaspoon ground black pepper


  1. Wash zucchini. Trim and discard the ends. Cut each zucchini into 4 strips, then cut into 1/4" pieces. Combine the zucchini, bell pepper, onion, garlic, and hot pepper (if desired) in a bowl.
  2. Heat the oil in a skillet over medium heat. Add vegetables and cook until the zucchini is crisp tender (about 4 minutes). Stir frequently while cooking.
  3. Stir the eggs, mozzarella, and Parmesan together in a bowl while the vegetables cook.
  4. Shake the skillet to distribute the vegetables evenly. Pour egg mixture over vegetables and shake skillet again to help distribute the egg mixture. Put lid on pan and cook 5-7 minutes. Cook until the egg on top is solid. Sprinkle with black pepper.
  5. Loosen edges of frittata with spatula to serve. Cut into 4 wedges. Serve immediately.

Nutrition information:

Nutrition Facts

4 Servings Per Container
Serving Size: 1 wedge

Amount Per Serving

Calories 210

% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 290mg
Sodium 300mg
Total Carbohydrates 9g
Dietary Fiber 2g
Total Sugars 4g
Added Sugars
Protein 16g

Vitamin D 0mcg
Calcium 16mg
Iron 0mg
Potassium 27mg

* The % Daily Value (DV) 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.

NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.


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