Summer Vegetable FrittataSubmitted by: TRISH2007
IntroductionBased on the Cooking Light, June 2010 version. Reduced whole eggs to 2 and subsituted egg whites for the rest. Based on the Cooking Light, June 2010 version. Reduced whole eggs to 2 and subsituted egg whites for the rest.
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 sea salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 garlic cloves, minced
1/2 cup chopped seeded tomato
2 large eggs
6 egg whites
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.
Number of Servings: 4
Recipe submitted by SparkPeople user TRISH2007.