Zucchini, tomato fritatta

Zucchini, tomato fritatta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 114.4
  • Total Fat: 5.4 g
  • Cholesterol: 187.1 mg
  • Sodium: 156.5 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 11.3 g

View full nutritional breakdown of Zucchini, tomato fritatta calories by ingredient
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This can be an any time meal, not just for breakfast. Enjoy! This can be an any time meal, not just for breakfast. Enjoy!
Number of Servings: 4


    4 large eggs
    4 large egg whites
    1.5 cups shredded zucchini
    1 small onion
    1 tbsp Parmesan cheese
    2 tbsp skim milk
    1 medium tomato
    salt-pepper to taste


Preheat oven to 375 degrees. Shred the zucchini and chop onion. Using cooking spray, coat skillet and saute onion and zucchini until tender. In a medium bowl, whisk together the eggs, milk and Parmesan cheese. Stir in the zucchini-onion mixture. Using cooking spray, coat a 10-12 inch baking pie plate. Pour vegetable-egg mixture into plate. Thinly slice a tomato. Place slices on top of vegetable-egg mixture, not overlapping. You may not be using the entire tomato. Bake for about 40-45 minutes, or until it no longer jiggles.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LUVS2BIKE101.

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