This was a solid recipe. I would make this for a brunch. I added a little bit of cheese to it and next time, perhaps more. I also shredded the zucchini for this one. But it definitely is a frittata and very eggy tasting.
Summer Vegetable Frittata
Garden fresh summer vegetables will make this Frittata a special breakfast or brunch treat.
More From Cooking Light
- Calories: 227
- Fat: 16.4g
- Saturated fat: 4.2g
- Monounsaturated fat: 8g
- Polyunsaturated fat: 2.1g
- Protein: 15.1g
- Carbohydrate: 5.5g
- Fiber: 1.1g
- Cholesterol: 476mg
- Iron: 2.4mg
- Sodium: 458mg
- Calcium: 80mg
- 1 1/2 tablespoons olive oil
- 1 cup diced zucchini
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped onion
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 garlic cloves, minced
- 1/2 cup chopped seeded tomato
- 9 large eggs
- 1. Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.
- 2. Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.
- 3. Preheat broiler.
- 4. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges.
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