How To Make Tomato and Zucchini Frittata
Enjoy the harvests of summer with this recipe for tomato and zucchini frittata. The Asiago cheese helps create a scrumptious, savory breakfast fare.
Serves:
Ingredients
- 2tspolive oil
- 1medium onion,diced
- 1½cupszucchini,(7oz total), diced into matchsticks
- 5large eggs
- 2large egg whites
- ¼cupAsiago cheese,grated
- kosher salt and fresh pepper,to taste
- 2medium vine ripe tomatoes,(about 8oz), cored and thinly sliced crosswise
Instructions
-
Preheat oven to 400 degrees F.
-
Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook for about 8 to 10 minutes, until slightly golden.
-
Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.
-
In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.
-
Pour the eggs into the skillet, making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper.
-
When the edges begin to set (about 2 minutes) move skillet to oven. Cook for about 16 to 18 minutes, or until frittata is completely cooked. Serve warm and cut into 4 pieces.
Nutrition
- Calories: 174.42kcal
- Fat: 10.81g
- Saturated Fat: 3.85g
- Trans Fat: 0.02g
- Monounsaturated Fat: 4.64g
- Polyunsaturated Fat: 1.54g
- Carbohydrates: 5.20g
- Fiber: 1.06g
- Sugar: 2.75g
- Protein: 13.89g
- Cholesterol: 238.82mg
- Sodium: 383.79mg
- Calcium: 162.26mg
- Potassium: 289.82mg
- Iron: 1.47mg
- Vitamin A: 124.02µg
- Vitamin C: 10.36mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
