When it comes to versatile, healthy, and delicious meals, few dishes can compete with the humble frittata. A Vegetable Frittata with Zucchini & Peppers is the perfect way to enjoy fresh seasonal vegetables in a dish that is simple enough for a weekday breakfast yet elegant enough for a weekend brunch.
Packed with nutrients, loaded with color, and naturally gluten-free, this recipe is a must-try for anyone who loves wholesome, satisfying food. Whether you’re cooking for yourself, your family, or a gathering of friends, this frittata promises flavor, texture, and nourishment in every bite.
In this article, you’ll find everything you need to make the best Vegetable Frittata with Zucchini & Peppers:
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A detailed list of ingredients
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Kitchen tools you’ll need
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Step-by-step preparation instructions
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Expert cooking tips for perfect results
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Serving suggestions and pairing ideas
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Nutritional information
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Creative variations
And, of course, this post is SEO-optimized to help readers (like you) discover this recipe when searching for healthy, vegetable-based meals.
Ingredients for Vegetable Frittata with Zucchini & Peppers
Here’s what you’ll need:
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8 large eggs
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1/2 cup milk or heavy cream (for creaminess)
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1 medium zucchini, thinly sliced
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 small onion, finely chopped
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2 cloves garlic, minced
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1/2 cup shredded cheese (cheddar, mozzarella, or feta for tanginess)
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2 tablespoons olive oil
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Salt and black pepper, to taste
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1 teaspoon dried oregano
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1 teaspoon paprika (optional, for color)
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Fresh parsley or basil, chopped for garnish
Optional add-ins: mushrooms, spinach, or cherry tomatoes for extra flavor.
Kitchen Tools You’ll Need
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Large non-stick oven-safe skillet (cast iron works best)
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Mixing bowl
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Whisk or fork
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Cutting board and knife
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Wooden spoon or spatula
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Oven mitts
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Grater (for cheese)
Step-by-Step Instructions
Step 1: Prepare the Vegetables
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Wash and dry the zucchini and peppers.
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Slice the zucchini into thin rounds.
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Dice the bell peppers and onion.
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Mince garlic.
2: Sauté the Vegetables
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Heat olive oil in the skillet over medium heat.
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Add onions and garlic, cook until fragrant.
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Stir in zucchini and peppers, cooking until tender but not mushy (5–7 minutes).
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Season with salt, pepper, oregano, and paprika.
3: Prepare the Egg Mixture
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In a mixing bowl, whisk together eggs and milk until smooth.
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Stir in shredded cheese.
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Season with salt and pepper.
4: Combine Eggs and Vegetables
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Pour the egg mixture over the cooked vegetables in the skillet.
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Stir gently to distribute vegetables evenly.
5: Cook on the Stove
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Reduce heat to low.
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Allow the frittata to cook undisturbed until the edges are set (about 5 minutes).
6: Bake in the Oven
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Preheat oven to 375°F (190°C).
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Transfer skillet to the oven.
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Bake until the frittata is fully set and golden on top (12–15 minutes).
7: Garnish and Serve
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Remove from oven and let cool slightly.
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Sprinkle with fresh parsley or basil.
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Slice into wedges and serve warm or at room temperature.
Pro Tips for the Best Frittata
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Don’t overcook – Eggs continue cooking after being removed from the oven, so take the frittata out when it’s slightly wobbly in the center.
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Use a non-stick or cast-iron skillet – This ensures easy release and even cooking.
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Add cheese strategically – Mixing some into the egg base and sprinkling extra on top before baking adds flavor and texture.
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Vegetable prep is key – Cook watery vegetables (like zucchini) long enough to release moisture before adding eggs, preventing a soggy frittata.
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Cool before slicing – Letting it rest for a few minutes makes it easier to cut neat wedges.
Nutritional Value (per slice, based on 6 servings)
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Calories: 220
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Protein: 12g
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Carbohydrates: 6g
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Fat: 16g
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Fiber: 2g
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Vitamin C: 70% DV (from peppers)
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Calcium: 15% DV (from cheese)
Why This Recipe Works
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Quick & Easy – Less than 30 minutes from start to finish.
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Healthy – Packed with protein, fiber, and vitamins.
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Versatile – Works for breakfast, lunch, dinner, or meal prep.
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Budget-friendly – Uses simple, accessible ingredients.
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Customizable – Add your favorite vegetables, herbs, or cheeses.
Variations to Try
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Mediterranean Style: Add feta, olives, and spinach.
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Spicy Twist: Use jalapeños, pepper jack cheese, and chili flakes.
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Protein Boost: Add cooked sausage, ham, or bacon.
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Vegan Option: Replace eggs with chickpea flour batter and skip cheese.
Serving Ideas
Pair your Vegetable Frittata with Zucchini & Peppers with:
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A side salad with lemon vinaigrette
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Whole-grain toast or garlic bread
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Roasted potatoes or sweet potatoes
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Fresh fruit for a light brunch spread
For a holiday table, this frittata pairs beautifully with classics like Green Bean Casserole or roasted root vegetables.
Connection to Green Bean Casserole (SEO Tie-in)
While this post is dedicated to Vegetable Frittata with Zucchini & Peppers, it’s worth noting that frittatas share the same versatility and popularity as classic holiday dishes like Green Bean Casserole. Both recipes highlight the beauty of vegetables, are crowd-pleasers, and can be easily adapted for different dietary preferences. If you love the creamy, comforting flavors of Green Bean Casserole, you’ll also appreciate the hearty, wholesome goodness of a well-made vegetable frittata.
Conclusion
The Vegetable Frittata with Zucchini & Peppers is more than just a recipe – it’s a celebration of fresh vegetables, simple cooking techniques, and wholesome eating. Whether you’re preparing it for a cozy family breakfast, a weekend brunch with friends, or even as part of a holiday spread alongside Green Bean Casserole, this dish is guaranteed to impress.
