5.0 from 66 votes
Tomato and Zucchini Frittata
Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 172 kcal
Course:
Breakfast , Lunch , Brunch
Cuisine:
American
Ingredients
- 2 tsp olive oil
- 1 medium onion (diced)
- 1-1/2 cups zucchini (diced into matchsticks, 7 oz total)
- 5 large eggs
- 2 large egg whites
- 1/4 cup Asiago cheese (grated)
- kosher salt and fresh pepper (to taste)
- 2 medium vine ripe tomatoes (about 8 oz, cored and thinly sliced crosswise)
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 172
% 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.