Summer Vegetable Frittata

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Garden fresh summer vegetables will make this Frittata a special breakfast or brunch treat.

Yield: 4 servings (serving size: 2 wedges)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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. 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. 3. Preheat broiler.
  4. 4. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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