Monday, August 9, 2010

Zucchini Tomato Frittata

Recipe Adapted From:
Healthy Cooking Magazine

  • 1/3 cup tomatoes, diced
  • 1.5 cups of eggs, whisked
  • 1/2 cup 2% cottage cheese
  • 2 green onions, chopped
  • 1 Tbsp. dried basil
  • 1/8 tsp. crushed red pepper flakes
  • 1 cup sliced zucchini
  • 1 cup fresh broccoli florets
  • 1 medium sweet red pepper, chopped
  • 2 tsp. canola oil
  • 2 Tbsp. grated Parmesan cheese


In a large bowl, whisk eggs, cottage cheese, onions, basil, pepper flakes and tomatoes, set aside. In a 10 in. ovenproof skillet (cast iron) saute zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with egg mixture. Cover and cook for 4-6 mins. or until nearly set.

Uncover and skillet. Sprinkle with Parmesan cheese. Broil for 3-4 inches from the heat for 3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Notes & Tips:

You can very easily use egg substitute in this recipe for a lighter meal. Serve with biscuits for a complete meal.

Nutrition Facts:

Serves 4: 1 wedge is: 145 calories, 4 g fat, 11g carbs., 15g protein.

No comments: