Roasted Tomato and Zoodle Frittata

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Roasted Tomato and Zoodle Frittata calories by ingredient


Introduction

Based on a Paleo recipe, this recipe can be prepared without additional protein, or with 4 ounces (cooked) of whatever protein source you wish. Based on a Paleo recipe, this recipe can be prepared without additional protein, or with 4 ounces (cooked) of whatever protein source you wish.
Number of Servings: 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

Tips

You can prepare this up to the point of finishing the dish in the oven. If you do that, let the pan and ingredients cool and then place in refrigerator. About 30-45 minutes prior to serving, heat at 350 degrees F until top is no longer runny. Serve topped with salsa, or garnished with sliced green onion. Can also be topped with shredded low-fat cheese. Calories based on recipe as written.


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.