Late-Summer Crustless Pepper Tart

Mini vegetables add visual interest to any meal, and petite sweet peppers hold a particular charm. But if you can’t find them, just substitute full-sized peppers cut into strips.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

30 min


  • 2 Tbs. vegetable oil
  • 8 oz. mini sweet red and yellow peppers, cored, seeded and sliced into rings
  • 1 medium-sized zucchini, chopped
  • 3 cloves garlic, minced
  • 4 large eggs
  • 1/4 cup fat-free milk
  • 1/2 cup shredded cheddar cheese
  • 3 Tbs. grated Parmesan cheese
  • 3/4 cup chopped cilantro for garnish


1. Preheat oven to 450F.

2. Heat oil in deep, 10-inch ovenproof skillet over medium heat. Add peppers, zucchini and garlic, and sauté 10 minutes, or until vegetables begin to soften.

3. Whisk together eggs, milk and 1/4 cup water in small bowl. Stir in cheddar and Parmesan cheeses. Add egg mixture to vegetables in skillet. Cook 5 to 7 minutes, or until almost set, lifting the edges of the tart to let uncooked eggs run underneath.

4. Transfer skillet to oven. Bake 5 minutes, or until top of tart is golden brown. Sprinkle with cilantro, and slice into wedges.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 241
  • Carbohydrate Content 8 g
  • Cholesterol Content 230 mg
  • Fat Content 18 g
  • Fiber Content 2 g
  • Protein Content 13 g
  • Saturated Fat Content 5 g
  • Sodium Content 240 mg
  • Sugar Content 2 g

Trending on Vegetarian Times