When you’re looking for something healthy in a hurry, you can’t beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California,
Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1 garlic clove, minced
- 3 tablespoons olive oil, divided
- 2 medium red potatoes, cooked and cubed
- 1 small zucchini, cubed
- 6 large eggs
- 1/2 teaspoon salt
- Pinch pepper
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 wedge: 177 calories, 12g fat (2g saturated fat), 213mg cholesterol, 264mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 8g protein.
