SUMMER VEGETABLE FRITTATA

 

  • Cooking Time:
  • Servings: 4 (2 wedges)
  • Preparation Time:

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 cup diced zucchini
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped onion
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 garlic cloves, minced
  • 1/2 cup chopped seeded tomato
  • 9 large eggs

Directions

  • 1. Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.
  • 2. Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.
  • 3. Preheat broiler.
  • 4. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges.
  • Calories: 227
  • Fat: 16.4g (sat 4.2g,mono 8g,poly 2.1g)
  • Protein: 15.1g
  • Carbohydrate: 5.5g
  • Fiber: 1.1g
  • Cholesterol: 476mg
  • Iron: 2.4mg
  • Sodium: 458mg
  • Calcium: 80mg

Notes

from Cooking Light

Categories: Breakfast  Brunch  Dinner  Main Dish  Quiche  Savory Pie 

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