Summer Vegetable Frittata

summervegfrittataItalian for “egg-cake,” frittatas offer a meatless yet protein-packed way to break your fast. Add local, seasonal vegetables, and the omelets become garden-fresh gourmet. This 2010 Cooking Light recipe is a weekend morning savory treat – and a boon to anyone trying to follow a 100-mile diet or master an Eat Local challenge. 

Ingredients

  • 1 1/2 Tbsp. olive oil
  • 1 cup diced zucchini
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped onion
  • 1 Tbsp. chopped fresh thyme
  • 1/2 tsp. salt, divided
  • 1/4 tsp. freshly ground black pepper, divided
  • 2 garlic cloves, minced
  • 1/2 cup chopped, seeded tomato
  • 9 large eggs

Preparation 

Heat olive oil in a 10-inch non-stick broiler-proof skillet over meadium heat. Add zucchini, peppers, onion, thyme, 1/4 tsp. salt, 1/8 tsp. black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates. Combine eggs, remaining 1/4 tsp. salt, and remaining 1/8 tsp. black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center. Preheat broiler. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges. Yield: 4 servings (serving size equals 2 wedges). Calories 227; Fat 16.4 gram; Protein 15.1 g; Carb 5.5 g; Fiber 1.1 g.

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