Greek Frittata with Vegetables

14.5 oz can Diced Tomatoes, no salt added, very well drained
2 cup, diced Zucchini
1 tbsp Extra Virgin Olive Oil
2 clove Garlic, minced
1/2 tsp dried Basil
1/4 tsp dried Oregano
1 tsp All Purpose Greek Seasoning
1/4 tsp Pepper, black
6 eggs
1/2 cup Mozzarella cheese
1/2 cup, crumbled Feta Cheese

Good with a dollop of sour cream!

Pour the tomatoes into a colander placed in the sink and let tomatoes drain well. Cut ends off zucchini, then cut it lengthwise into strips. Cut these into 1/2 inch pieces.

Use a 10" or 12" ovenproof heavy frying pan. Spray with nonstick. Preheat broiler. Heat olive oil in pan over medium heat. Add zucchini, garlic, dried herbs, and seasoning and saute 3 minutes. Add tomatoes and cook 3-5 minutes more, until liquid from tomatoes is nearly all evaporated.

While vegetables are cooking, break eggs into bowl and beat well. Pour eggs into pan with the zucchini and spices and cook 2-3 minutes, or until eggs are barely starting to set.

Add half of the mozzarella and feta cheeses and stir gently; then cook about 3 minutes more. Sprinkle remaining cheeses over top, cover with a lid, and cook for a few more minutes until the cheese is mostly melted and the eggs are fairly set.

Place pan under broiler until top is slightly browned, about 2 minutes. Watch carefully; once it starts to brown, it will burn quickly if you don't get it out.

Let frittata sit for a few minutes before cutting into wedges and serving.

Serving Size: 1/6 of whole

Number of Servings: 6

Recipe submitted by SparkPeople user DBEAU57.