Zucchini - Tomato Frittata with Curry Potatoes and asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Frittata:2/3 C. zucchini squash2 Italian plum tomatoes1 green onion, sliced1/4 tsp. black pepper1 clove garlic, minced2/3 tbsp. olive oil6 oz. liquid egg whitesAsparagus salad:1 cup cooked asparagus1 tbsp. salad dressing, low fat or non fat; low sodium1 cup honeydew melonCurry Potatoes1 small potato1/2 tsp. canola oil1/4 small red onion, chopped1/4 tsp. curry powder
Boil potatoes in saucepan for about 15 minutes. Steam asparagus! Start frittata.
Frittata: Preheat broiler. In a small bowl, whisk egg whites lightlty with garlic, black pepper and set aside. Rinse and chop zucchini, tomato, and green onion. Heat an ovenproof skillet with the oil over medium heat and cook vegetabltes for about 4 - 5 minutes until zucchini is tender crisp. Add eggwhites, cook over med. low heat until egg whites are almost set, for about 5 minutes. Place skillet in broiler about 5 - 6 inches fromt the heat for about 1 - 2 minutes, or until top is set. Serve immediately.
While frittata veggies are cooking, Drain potatoes, heat oil in skillet at medium heat, add chopped onions. Cook till soft about 3 - 4 minutes. Stir in curry powder and cook for another minuted. Add drained potatoes, mix well, cood for additional minute, serve as side dish.
Add asparagus with salad dressing, low fat, of your choice, and a side dish of honeydew melon.
Number of Servings: 1
Recipe submitted by SparkPeople user CINDYR457.
Frittata: Preheat broiler. In a small bowl, whisk egg whites lightlty with garlic, black pepper and set aside. Rinse and chop zucchini, tomato, and green onion. Heat an ovenproof skillet with the oil over medium heat and cook vegetabltes for about 4 - 5 minutes until zucchini is tender crisp. Add eggwhites, cook over med. low heat until egg whites are almost set, for about 5 minutes. Place skillet in broiler about 5 - 6 inches fromt the heat for about 1 - 2 minutes, or until top is set. Serve immediately.
While frittata veggies are cooking, Drain potatoes, heat oil in skillet at medium heat, add chopped onions. Cook till soft about 3 - 4 minutes. Stir in curry powder and cook for another minuted. Add drained potatoes, mix well, cood for additional minute, serve as side dish.
Add asparagus with salad dressing, low fat, of your choice, and a side dish of honeydew melon.
Number of Servings: 1
Recipe submitted by SparkPeople user CINDYR457.
Nutritional Info Amount Per Serving
- Calories: 541.1
- Total Fat: 12.7 g
- Cholesterol: 1.9 mg
- Sodium: 542.2 mg
- Total Carbs: 82.9 g
- Dietary Fiber: 14.7 g
- Protein: 29.8 g
Member Reviews