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Nutrition Facts
Serving Size 1 (132g) Recipe makes 8 servings
Calories 132
Calories from Fat 84		(63%)
Amount Per Serving		%DV
	Total Fat 9.4g	14%
	Saturated Fat 2.6g	12%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 214mg		71%
Sodium 269mg		11%
Potassium 254mg		7%
Total Carbohydrate 4.0g		1%
	Dietary Fiber 0.9g	3%
	Sugars 2.1g
Protein 8.4g		16%
detailed view... how is this calculated?

Zucchini-Tomato Frittata

Recipe #73629 | 45 min | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Gingerbear
Oct 20, 2003

SERVES 8 (change servings and units)

Ingredients

8 eggs, beaten
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced chives or green onions
2 tablespoons extra-virgin olive oil
2 zucchini, thinly sliced
1/2 cup thinly sliced vidalia onion
1 medium tomato, peeled and chopped
1 clove garlic, minced

Directions

1
Preheat the oven to 350°F.
2
In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
3
Set aside.
4
In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
5
Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
6
Repeat with the rest of the zucchini and reserve.
7
Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
8
Return the zucchini to the skillet, evenly distributing it.
9
Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
10
Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown.
11
Invert it onto a plate, cut into slices and serve.

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Featured Reviews for This Recipe

From: Charlotte J

On Aug 20, 2009

At first bite, I thought WOW, what great flavor!! I used my garden tomatoes, two cloves of garlic and parmigiano-reggiano cheese. This is very easy to make. I only had problems plating it as I don't own any non-stick skillets. I know I'll get that problem taken care of as I'm going to be making this many times to come!!! Made for Zaar Chef Alphabet Soup 2009 game

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From: Chef #323355

On Feb 24, 2007

I would have liked it to be more flavorful. Perhaps, some fresh herbs or more garlic and onions, but I found it a little plain. Also, the tomato made it very watery. It needs to be seeded before chopped.

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From: gingersnap

On Apr 11, 2008

Yummy! I make this all the time now. Good for friday nights when there is not much left on the fridge shelves. I have also used other leftover veggies.(I did not have problems with my tomatoes as previous poster did and I did not seed them.) Thanks for a great, easy recipe.

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From: Dee Licious

On Sep 22, 2006

WOW!!! This is the best breakfast I've had in a LONG time! I generally don't care for omelet style eggs so I was a bit leary about trying this, but am so glad I did! It fit the bill perfectly for my low-carb diet husband and my "I don't care how many carbs are in it as long as it tastes good" non-diet self! I used canned chopped tomatoes instead of fresh (quicker & easier)and put small pieces of swiss cheese on top before putting it in the oven. I'll definitely serve this next time we have friends over for brunch! Thank you thank you thank you for submitting this one Gingerbear!

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