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.
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.
Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges.
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Very delicious! Very flexible to your tastes or what you have on hand. I omitted the tomato and red pepper, adding yellow squash and a little bit of chopped roasted red peppers, which complemented the flavors nicely. I also served it right-side up and added a little pepper jack cheese on top, but it would be great even without it. Healthy, easy, delicious for breakfast or anytime.
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.
This was a wonderful brunch dish! I doubled the recipe to serve 12 adults and added 4 ounces of crumbled goat cheese to the mixture in the pan. I also baked it at 350 in a 13 x 9 casserole for 40 minutes. Everyone loved it!
I loved this dish. I am a new cook so, some recipes take me longer than other people. However, this recipe was quick and perfect for a busy day. It had delicous herbs and vegetables. I made it with turkey italian sausage and a veggie mix. I will definetly make this again. However, i don't know if it is elegent for a dinner party. All in all cooking light did an excellent job once again.