ZUCCHINI TOMATO FRITTATA RECIPES

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TOMATO AND ZUCCHINI FRITTATA RECIPE (SUMMER BREAKFAST ...



Tomato and Zucchini Frittata Recipe (Summer Breakfast ... image

Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.

Provided by Gina

Categories     Breakfast    Brunch    Lunch

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 8

2 tsp olive oil
1 medium onion (diced)
1-1/2 cups zucchini (diced into matchsticks, 7 oz total)
5 large eggs
2 large egg whites
1/4 cup Asiago cheese (grated)
kosher salt and fresh pepper (to taste)
2 medium vine ripe tomatoes (about 8 oz, cored and thinly sliced crosswise)

Steps:

  • Preheat oven to 400°F.
  • Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.
  • In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.
  • Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.

Nutrition Facts : ServingSize 1 /4th of the recipe, Calories 172 kcal, CarbohydrateContent 8 g, ProteinContent 13 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 186 mg, SodiumContent 204 mg, FiberContent 2 g, SugarContent 3 g

ZUCCHINI AND TOMATO FRITTATA | BETTER HOMES & GARDENS



Zucchini and Tomato Frittata | Better Homes & Gardens image

Celebrate summer produce in this caramelized vegetable frittata recipe. Crunchy walnuts and melty Mozzarella join the zucchini and tomatoes to make this baked egg dish stand out among the brunch competition.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 30 minutes

Number Of Ingredients 8

8 eggs
¼ teaspoon salt
¼ teaspoon crushed red pepper
1 tablespoon olive oil
1 small zucchini, thinly sliced lengthwise
½ cup yellow or red cherry tomatoes, halved
2 ounces bite-size fresh mozzarella balls (boccoccini)
? cup coarsely chopped walnuts

Steps:

  • Preheat broiler. In a medium bowl whisk together eggs, salt, and crushed red pepper. Heat olive oil in a 10-inch oven-going skillet over medium-high heat. Layer zucchini slices on bottom of skillet in an even layer. Cook for 3 minutes, turning once. Top with cherry tomatoes. Pour egg mixture over vegetables in skillet. Top with mozzarella balls and walnuts. Cook over medium heat for 4 to 5 minutes or until sides begin to set, lifting with a spatula to allow the uncooked portion to run underneath.
  • Broil 4 inches from the heat for 2 to 3 minutes more or until set. Cut into wedges to serve.

Nutrition Facts : Calories 281 calories, CarbohydrateContent 4 g, CholesterolContent 382 mg, FatContent 22 g, ProteinContent 17 g, SaturatedFatContent 6 g, SodiumContent 334 mg, SugarContent 2 g

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