Zucchini Red Bell Pepper Frittata

Yield: 6 people
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
This easy and quick meatless zucchini red bell pepper frittata combines eggs with zucchini, red bell pepper, and onion, making a delicious dish for a healthy lunch option. 
Print Recipe
2.45 from 9 votes


  • 2 tablespoons olive oil
  • ½ medium onion — chopped
  • 1 large red bell pepper — chopped
  • 1 large zucchini — diced (about 2 cups)
  • 5 large eggs — lightly beaten
  • ½ cup almond milk
  • ¼ tsp crushed red peppers
  • 1 tablespoon dried parsley
  • Salt and pepper
  • Optional: 1/4 cup freshly grated parmesan


  1. Preheat oven to 400°
  2. Over medium-low heat, heat oil in a 9-inch cast iron skillet.
  3. Add onion and cook until slightly golden brown
  4. Add peppers and cook 5 more minutes or until they are soft.
  5. Then add zucchini and cook for about 4 minutes.
  6. In a medium bowl whisk eggs, almond milk, parmesan, red flake peppers, dried parsley, salt, and pepper.
  7. Pour the egg mixture into the cast iron skillet, making sure eggs cover the vegetable mixture.
  8. When the edges begin to set, move skillet to oven.
  9. Bake it for about 10-15 minutes or until frittata is completely cooked. Serve warm with a delicious salad. Enjoy!
Course: Side Dish
Cuisine: Italian
Keyword: dairy free, gluten-free, healthy, low-carb, lunch, Special Diet, vegetarian

Nutrition Information

Amount per serving (1/6) — Calories: 133, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 155mg, Sodium: 124mg, Potassium: 200mg, Carbohydrates: 4g, Fiber: 1g, Sugar: 3g, Protein: 7g

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