Lightened Zucchini-Onion Frittata

Lightened Zucchini-Onion Frittata

Southern Living MARCH 2006

  • Yield: Makes 6 to 8 servings
  • Cook time:15 Minutes
  • Prep time:15 Minutes
  • Bake:15 Minutes


  • 1 tablespoon butter
  • 2 medium zucchini, thinly sliced
  • 1 medium onion, cut in half and sliced
  • 1/4 cup grated Parmesan cheese, divided
  • 1 (15-ounce) carton garden vegetable egg substitute
  • 1/4 cup lowfat milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh basil
  • Garnish: chopped seeded plum tomatoes


Melt butter in a 12-inch ovenproof skillet over medium-high heat; add zucchini and onion, and sauté 12 to 14 minutes or until onion is tender. Remove from heat, and stir in 2 tablespoons grated Parmesan cheese.

Whisk together egg substitute and next 3 ingredients at least 1 minute or until well blended. Pour over vegetable mixture.

Bake at 350° for 13 to 15 minutes or until set; increase oven temperature to broil, and broil 5 1/2 inches from heat 1 to 2 minutes or until edges are lightly browned. Sprinkle evenly with remaining 2 tablespoons grated Parmesan cheese and basil. Garnish, if desired.


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Lightened Zucchini-Onion Frittata recipe