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Zucchini Tomato Frittata

A recipe by the San Antonio Food Bank

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Ingredients:

  • 1 cup zucchini
  • 1 cup broccoli florets
  • 1 cup diced red or yellow bell pepper
  • 3 whole eggs, lightly beaten
  • 5 egg whites, lightly beaten
  • ½ cup 1% low-fat cottage cheese
  • ½ cup rehydrated sun-dried tomatoes
  • ¼ cup chopped green onions with tops
  • ¼ cup chopped fresh basil
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons grated parmesan cheese

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Directions:

  • Prepare broiler. Spray 10-inch oven proof skillet with cooking spray. Place zucchini, broccoli and bell pepper in skillet; cook and stir over high heat 3 to 4 minutes or until crisp.
  • Combine whole eggs, egg whites, cottage cheese, tomatoes, onions, basil and ground red pepper in medium bowl; mix well. Pour egg mixture over vegetables in skillet. Cook uncovered, gently lifting sides of frittata so uncooked egg flows underneath. Cook 7 to 8 minutes or until frittata is almost firm and golden brown on bottom. Remove from heat. Sprinkle with Parmesan.
  • Serve and enjoy!

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