zucchini tomato frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cup, sliced Zucchini .5 cup, chopped Onions, raw 1 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 4 large Egg, fresh, whole, raw 6 tbsp Egg Whites - Great Value 100% Liquid 8 tbsp Daisy Light Sour Cream 3 oz Mozzarella Cheese, part skim milk 3 oz Cabot 75% Light Vermont Cheddar (1oz)
spray 9" pie plate with pam
line bottom with sliced zucchini
salt and pepper to taste
thinly slice onion, layer on top of zucchini
Bake at 350 until zucchini is softened
Whisk together eggs and eggwhites.
Slice tomato and layer over zucchini and onion
pour egg mixture over the whole thing
grate the cheese and mix with sour cream, dollop over the top.
Bake at 350 for approximately 35 min until set and lightly browned on top
Serving Size: 9" pie, 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user CRLYNJ01.
line bottom with sliced zucchini
salt and pepper to taste
thinly slice onion, layer on top of zucchini
Bake at 350 until zucchini is softened
Whisk together eggs and eggwhites.
Slice tomato and layer over zucchini and onion
pour egg mixture over the whole thing
grate the cheese and mix with sour cream, dollop over the top.
Bake at 350 for approximately 35 min until set and lightly browned on top
Serving Size: 9" pie, 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user CRLYNJ01.
Nutritional Info Amount Per Serving
- Calories: 168.0
- Total Fat: 8.5 g
- Cholesterol: 143.9 mg
- Sodium: 259.1 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.3 g
- Protein: 15.9 g
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