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Zucchini and Bell Pepper Breakfast Frittata
Zucchini and Bell Pepper Breakfast Frittata

Zucchini and Bell Pepper Breakfast Frittata
A nutritious and protein-rich vegetarian frittata to kickstart your day.
Zucchini and Bell Pepper Breakfast Frittata

This meal provides a balanced mix of protein, healthy fats, and carbohydrates to fuel your morning training session.

Ingredients:
1
Servings
  • 3
    item
     egg
  • 150
    g
     zucchini
  • 100
    g
     bell pepper
  • 100
    g
     cherry tomatoes
  • 10
    g
     herbs
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 20 minutes
Zucchini and Bell Pepper Breakfast Frittata
Instructions:
  1. Preheat the oven to 180°C.
  2. Slice the zucchini and bell pepper into thin strips.
  3. Heat olive oil in an oven-safe skillet over medium heat.
  4. Add zucchini and bell pepper to the skillet and sauté for 5 minutes.
  5. Whisk eggs in a bowl, season with salt and black pepper.
  6. Pour the eggs over the vegetables in the skillet.
  7. Add cherry tomatoes and herbs on top.
  8. Cook on the stove for 3 minutes until edges set.
  9. Transfer the skillet to the oven and bake for 10 minutes until the frittata is fully set.
  10. Remove from oven, let cool slightly, slice, and serve.
Nutrition Per Serving 400 g Per 100g
Energy 259 kcal 65 kcal
Protein 19 g 4.8 g
Fibre 4 g 1.0 g
Salt 2 g 0.5 g
Sugar 6 g 1.5 g
Carbohydrates 12 g 3.0 g
Fat 18 g 4.5 g
  • 3
    item
     egg
  • 150
    g
     zucchini
  • 100
    g
     bell pepper
  • 100
    g
     cherry tomatoes
  • 10
    g
     herbs
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Slice the zucchini and bell pepper into thin strips.

Heat olive oil in an oven-safe skillet over medium heat.

Add zucchini and bell pepper to the skillet and sauté for 5 minutes.

Whisk eggs in a bowl, season with salt and black pepper.

Pour the eggs over the vegetables in the skillet.

Add cherry tomatoes and herbs on top.

Cook on the stove for 3 minutes until edges set.

Transfer the skillet to the oven and bake for 10 minutes until the frittata is fully set.

Remove from oven, let cool slightly, slice, and serve.

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