Mexican Frittata

English PDF: 
Spanish PDF: 
Serving Size: 
1 wedge
Cost Per Serving: 
$3.09 for whole recipe / $0.77 per person
  • 2 1/2 small zucchini (about 1/2 pound)
  • 1/2 medium green bell pepper (seeded and chopped) (about 1/2 cup)
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic
  • 1 teaspoon oil (canola or vegetable)
  • 6 large eggs, beaten
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese (shredded or grated)
  • 1/4 teaspoon ground black pepper
  1. Wash zucchini. Trim and discard the ends. Cut each zucchini into 4 strips, then cut into 1/4" pieces. Combine the zucchini, bell pepper, onion, garlic, and hot pepper (if desired) in a bowl.
  2. Heat the oil in a skillet over medium heat. Add vegetables and cook until the zucchini is crisp tender (about 4 minutes). Stir frequently while cooking.
  3. Stir the eggs, mozzarella, and Parmesan together in a bowl while the vegetables cook.
  4. Shake the skillet to distribute the vegetables evenly. Pour egg mixture over vegetables and shake skillet again to help distribute the egg mixture. Put lid on pan and cook 5-7 minutes. Cook until the egg on top is solid. Sprinkle with black pepper.
  5. Loosen edges of frittata with spatula to serve. Cut into 4 wedges. Serve immediately.
  • You can use 2 teaspoons bottled miced garlic in place of the 2 cloves of garlic.
  • You can substitute red, yellow, or orange bell pepper in this recipe to add color.
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