Summer-Garden Frittata

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 30%
  • Fat: 10.9g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.7g
  • Protein: 23g
  • Carbohydrate: 34.4g
  • Fiber: 3.8g
  • Cholesterol: 125mg
  • Iron: 2.5mg
  • Sodium: 656mg
  • Calcium: 250mg


  • 1 cup chopped tomato
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil
  • 1 tablespoon balsamic vinegar
  • 1 cup cooked small seashell macaroni (about 1/2 cup uncooked)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 large egg whites, lightly beaten
  • 1 egg yolk, lightly beaten
  • 2 teaspoons reduced-calorie margarine
  • Cooking spray
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 2 cups diced zucchini
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese


  1. Preheat oven to 450°.
  2. Combine first 3 ingredients in a small bowl; stir well. Set aside. Combine macaroni and next 4 ingredients (macaroni though egg yolk) in a medium bowl; stir well. Set aside.
  3. Melt margarine over medium heat in a 10-inch nonstick skillet coated with cooking spray. Add onion and garlic; sauté 4 minutes. Add zucchini; sauté 5 minutes. Stir in macaroni mixture; spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set.
  4. Wrap handle of skillet with foil; place skillet in oven, and bake at 450° for 5 minutes or until almost set. Sprinkle with cheese; bake an additional minute or until cheese melts. Top each serving with 1/2 cup tomato mixture.
  5. Note: Substitute 3/4 cup egg substitute for 5 egg whites and 1 egg yolk, if desired.
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