Roasted pepper and zucchini frittata with arugula and Parmesan
Roasted pepper and zucchini frittata with arugula and Parmesan is ready in 50 minutes (25 hands-on) and has 459 kcal and 29 g of protein per serving. One serving costs about $3.09. Prices from Walmart, 2026.
- Total time
- 50 min
- Hands-on
- 25 min
- Calories
- 459 kcal
- Cost per serving
- $3.09
Ingredients (Serves: 2)
- Eggs330 g
- Rocket (arugula)150 g
- Roasted red peppers (jar)200 g
- Zucchini200 g
- Olive oil20 g
- Balsamic vinegar16 g
- Dried oregano2 g
- Parmesan (optional)36 g
- Sun-dried tomatoes in oil50 g
Method
Preheat the oven to 180°C. Cut the roasted peppers, sun-dried tomatoes and zucchini into small pieces.
Sauté the zucchini in an ovenproof skillet over medium heat with the olive oil for 6-8 minutes; add the peppers, sun-dried tomatoes and oregano and cook for 2 minutes more.
Beat the eggs with the balsamic vinegar and half of the grated Parmesan and pour over the vegetables.
Bake for 20-24 minutes, until set; let it rest for 3 minutes.
Serve in wedges topped with the arugula and the rest of the Parmesan.
Nutrition per serving
| Calories | 459 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 28 g |
| Sugars | 19 g |
| Fat | 28 g |
| Fiber | 7 g |
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