Zucchini & Red Pepper Frittata

If you have read some of my other posts, you know how I love breakfast for dinner (a.k.a. Brinner).  One other thing I love is doing "brunch" dishes and casseroles to change things up once in a while instead of the traditional eggs.  I found this recipe on the Team Beachbody website this past fall and while I had never made a frittata at that point, I figured let's try it and YUMMY!!!  Pair this with a salad and you have a great well-rounded meal.

Zucchini & Red Pepper Frittata

Ingredients:
2 tsp. Olive Oil
3 medium Zucchini, thinly sliced
1 medium Red Bell Pepper, chopped
1/2 medium Onion, chopped
1/4 cup Fresh Basil, chopped
1/4 tsp. Sea Salt
6 Large Eggs
1/4 cup Crumbled Goat Cheese (1 1/2oz.)

Directions:

-  Heat oil in a 10-inch nonstick skillet over medium heat.

-  Add zucchini, pepper, and onion; cook, stirring frequently, for 2 minutes, or until zucchini is tender.

-  Add basil and salt. Increase heat to medium-high; cook, stirring frequently, for about 30 to 60 seconds, or until the moisture has evaporated.

-  Add eggs and goat cheese to vegetable mixture. Stir until combined; cook, over medium heat, without stirring, for about 2 to 3 minutes, or until the bottom is light golden. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

-  Reduce heat to low; continue cooking, covered, for 15 to 18 minutes, or until knife inserted in center comes out clean.

**I tend to make the Grilled Romaine with Walnuts Salad with this.  For the salad recipe, click HERE!

Nutritional Information - Yields 4 Servings (per serving):

Calories: 196

Fat: 12 g

Saturated Fat: 4 g

Cholesterol: 284 mg

Sodium: 302 mg

Carbohydrate: 8 g

Fiber: 2 g

Sugar: 6 g

Protein: 14 g

2 tsp. olive oil