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Zucchini & Red Pepper Fritatta

Zucchini & Red Pepper Fritatta
0 7 August 2014

1 large red bell pepper
Olive oil
1 large zucchini, thinly sliced
½ c reduced fat or skim milk
¼ t black pepper
4 oz white cheddar
4 large eggs, lightly beaten

Directions

  1. Preheat broiler to high.
  2. Cut bell pepper in half lengthwise; discard seeds and membrane. Place, skin side up, on a foil-lined baking sheet; flatten with your hand. Broil 8 to 10 minutes until blackened. Wrap the pepper in foil and let stand 15 minutes. Peel and slice.
  3. Preheat the oven to 350°.
  4. Heat a dutch oven over medium-high heat. Add some olive oil and add the zucchini. Cook for about 6 minutes. Stir in the bell pepper and reduce the heat to medium.
  5. Combine the remaining ingredients in a medium bowl. Add to the zucchini mixture in the Dutch oven. Cook about 2 minutes until the edges are set. Bake at 350° for about 16 minutes or until the center is set. Let stand 15 minutes. Cut into 6 wedges.
Posted in Recipes by Cenegenics Denver