Roasted Tomato and Zoodle Frittata

Name: Roasted Tomato and Zoodle Frittata Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 tbsp Extra Virgin Olive Oil; 1/2 medium (2-1/2 dia) Onions raw; 2 clove Garlic minced; 1 large Zucchini spiralized; 6 large Egg fresh whole raw; 1/2 cup cherry tomatoes halved; 4 ounces cooked flank steak chopped

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 6

Ingredients

1 tbsp Extra Virgin Olive Oil 1/2 medium (2-1/2" dia) Onions, raw 2 clove Garlic, minced1 large Zucchini, spiralized6 large Egg, fresh, whole, raw 1/2 cup cherry tomatoes, halved4 ounces cooked flank steak, chopped

Directions

Preheat oven to 350 degrees F. In a large cast iron skillet heat oil and add chopped onion and minced garlic and cook for 5 minutes until vegetables are tender. Add the zucchini noodles (Zoodles) and stir gently. Season with salt and pepper. At this point, if using additional protein, add the chopped beef (or chicken, or Canadian bacon) and cook for 2 minutes. Meanwhile, in a medium bowl, whisk the eggs. Arrange the onion and the zucchini noodles so they're evenly spread out in the skillet. Slowly pour the eggs in and increase the heat to medium high. Season with salt and pepper and allow to cook until the edges start to pull away from the skillet (3-4 minutes). Add the cherry tomatoes to the skillet and transfer to the oven. Cook until the top is no longer runny, 15-20 minutes.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DEEA2Z.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 128.9
Total Fat: 8.6 g
Cholesterol: 195.5 mg
Sodium: 85.9 mg
Total Carbs: 2.1 g
Dietary Fiber: 0.4 g
Protein: 10.5 g

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