Zucchini, Red Pepper & Sun-Dried Tomato Frittata with Dressed Arugula
- Time
- 30 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 (5 oz) pkgbaby arugula
- 12eggs
- ¼ cupItalian salad dressing
- 1 (12 oz) jarroasted red bell peppers
- 1 cupshredded cheese, Italian blend
- 160 mlsun-dried tomato pesto
- 6 mediumzucchini squash
- black pepper
- extra virgin olive oil
- oregano, dried
- salt
Cookware
- chef's knife
- colander
- cutting board
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- spatula
- stainless steel or cast iron skillet
- stirring spoon
- whisk or fork
Per serving
- Calories
- 579
- Protein
- 30g
- Carbs
- 21g
- Fat
- 43g
- Fiber
- 4g
- Sodium
- 1004mg
Method
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