Tomato and Zucchini Frittata
User Reviews
5
Tomato and Zucchini Frittata
Description
This frittata starts by cooking diced onion in olive oil until slightly golden, followed by adding diced zucchini seasoned with salt and pepper until moisture reduces. Eggs and egg whites are whisked with grated Asiago cheese and seasoning to form the base.
The egg mixture is poured over the sautéed vegetables in the skillet, then topped with overlapping thin tomato slices. The edges set on the stove for a couple of minutes before moving the skillet to a preheated oven to finish cooking the top evenly and fully set the eggs.
The cooked frittata is served warm, cut into sections, offering a combination of creamy eggs, tender vegetables, and a mild sharpness from the cheese. It is a filling and balanced dish suitable for breakfast or light meals.
Ingredients
- 2 tsp olive oil
- 1 onion diced, medium
- 1-1/2 cups zucchini (diced into matchsticks, 7 oz total)
- 5 egg large
- 2 large egg white
- 1/4 cup Asiago cheese (grated)
- kosher salt to taste
- black pepper to taste
- 2 medium tomato about 8 oz, cored and thinly sliced crosswise, vine ripe
Instructions
- Preheat oven to 400°F.
- Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. 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 about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1/4th of the recipe | |
| Calories | 172kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 186mg | 62% |
| Sodium | 204mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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