Tomato and Zucchini Frittata

Skinny Taste recipe 172 calories

Tomato and Zucchini Frittata

Photo by Tara E.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tsp olive oil

  • 1

    medium onion, diced

  • 1-½

    cups (7 oz) zucchini, diced into matchsticks

  • 4

    large eggs

  • 4

    large egg whites

  • ¼

    cup Asiago cheese, grated

  • salt and fresh pepper

  • 2

    medium (about 8 oz) vine ripe tomatoes, cored and thinly sliced crosswise

Directions

Preheat oven to 400 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

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