Crispy-Edge Veggie Frittata with Green Salad
Fluffy eggs loaded with sautéed zucchini, bell pepper, and melted cheese, finished under the broiler for a golden top. Serve with a crisp green salad on the side for a complete breakfast or lunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 18g
Ingredients
- 6 large eggs
- 1 medium zucchini, diced into 1/2-inch cubes
- 1 medium bell pepper (red or yellow), diced
- ¾ cup shredded cheddar or mozzarella
- ½ medium yellow onion, diced
- 2 cups fresh arugula or mixed greens
- 1 lemon lemon (juiced) + olive oil (for dressing)
Instructions
- 1
Heat 2 tbsp olive oil in a 10-inch skillet over medium-high. Add diced onion and cook until softened, ~3 minutes.
- 2
Add zucchini and bell pepper. Sauté until vegetables are tender and lightly browned, ~5 minutes.
- 3
Whisk eggs with salt, pepper, and 2 tbsp water. Pour into the skillet over vegetables, then sprinkle cheese on top.
- 4
Cook on stovetop until edges are set but center is still slightly wet, ~4 minutes. Do not stir.
- 5
Place skillet under the broiler for 2–3 minutes until the top is golden and the center just sets.
- 6
Toss arugula with lemon juice, salt, pepper, and 1 tbsp olive oil. Serve salad alongside the frittata.
Tools you’ll need
- 10-inch ovenproof skillet
- whisk
- cutting board
- chef's knife
- small bowl
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