Summer Vegetable Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup diced zucchini1/2 cup diced red bell pepper1/3 cup chopped onion1 tablespoon chopped fresh thyme2 garlic cloves minced1/2 cup cherry tomatoes, halved3 large eggs5 egg whites2 tablespoons 1% milk
1. Spray a 10-inch nonstick broiler-proof skillet with cooking spray and heat over medium heat. Add zucchini, bell pepper, onion, thyme, 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, egg whites and milk 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 4 wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user EMLYWILLMS.
2. Combine eggs, egg whites and milk 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 4 wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user EMLYWILLMS.
Nutritional Info Amount Per Serving
- Calories: 104.8
- Total Fat: 4.1 g
- Cholesterol: 159.7 mg
- Sodium: 123.6 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.6 g
- Protein: 12.1 g
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