Zucchini and tomato Fritatta

Name: Zucchini and tomato Fritatta Recipe
Yield: 8
Ingredients: 8 eggs; 0.25 c nonfat milk; 1.5 c Colby Jack cheese shredded; 2 zucchini; 0.5 small onion; 1T olive oil; 1 large tomato; Pam

Number of Servings: 8

Ingredients

8 eggs0.25 c nonfat milk1.5 c Colby Jack cheese, shredded2 zucchini0.5 small onion1T olive oil1 large tomatoPam

Directions

Cook Zucchini and onion in pan with olive oil until starting to brown. Mix eggs with milk and cheese; add salt and pepper to taste. Add 1 cup of egg mixtrure to tart pan or small casserole dish sprayed with Pam. Add Zucchini mixture. Top with remining egg mixture. Thinly slice tomato and place on top of egg mixture. Bake 350 degrees for 20-25 min or until middle is no longer runny and edges are beginning to brown.

Serving Size: 8 pieces

Number of Servings: 8

Recipe submitted by SparkPeople user JK3316.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 167.5
Total Fat: 11.9 g
Cholesterol: 202.3 mg
Sodium: 180.0 mg
Total Carbs: 5.1 g
Dietary Fiber: 1.3 g
Protein: 11.1 g

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