Zucchini, Sweet Onion, and Bell Pepper Frittata

This was my first ever attempt at making a frittata. I think it turned out very well, although I’m not sure if it counts since it was entirely baked. I was hoping to do it the “normal” way, but was disappointed to find out that we do not own a single frying pan that is oven safe!

Before last night, I did not have any idea why Chris was so interested in getting a set of fancy, expensive, pots and pans. Now I understand and I am totally onboard with it. Too bad I didn’t figure it out before we got married.

Fortunately my all-bake fritatta worked out. If you have a convection oven, I recommend baking the fritatta in convection mode since the bottom is not pre-cooked as it would be with the traditional stovetop to oven method.

Adapted from Branny Boils Over.


  • 3 eggs
  • 6 egg whites
  • 1 cup green bell pepper, chopped
  • 1 cup orange bell pepper, chopped
  • 1 cup Vidalia onion, chopped
  • 1 cup baby bella mushrooms, sliced
  • 2 cups zucchini, chopped
  • 1 clove elephant garlic, minced
  • 1/4 tsp dried thyme
  • salt and pepper to taste
  • 1 oz mozzarella cheese, shredded
  • 1 oz Parmesan cheese, grated
  • 1 tbsp milk
  • olive oil spray


  • Pre-heat oven to 450 degrees (on convection if possible).
  • Chop veggies.
  • Saute onions and peppers for about 10 minutes until browned. 
  • Add garlic, zucchini, and mushrooms and cook 10 more minutes. 
  • Add thyme, salt, and pepper.
  • Beat together eggs, egg whites, milk, and cheese.
  • Spray a pie plate with olive oil spray.
  • Pour vegetables into pie plate.
  • Pour egg mixture over the veggies.
  • Bake for about 20 minutes until eggs are fluffy.

Servings ~ 6
Calories ~ 173, Fat ~ 9 g, Carbohydrates ~ 10 g, Protein ~ 16 g

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