Zucchini and Tomato Frittata
Ingredients
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8 eggs
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¼ teaspoon salt
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¼ teaspoon crushed red pepper
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1 tablespoon olive oil
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1 small zucchini, thinly sliced lengthwise
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½ cup yellow or red cherry tomatoes, halved
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2 ounce bite-size fresh mozzarella balls (boccoccini)
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⅓ cup coarsely chopped walnuts
Directions
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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.
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Broil 4 inches from the heat for 2 to 3 minutes more or until set. Cut into wedges to serve.
Serving Suggestions:
Serve with tomatoes slices and basil leaves and drizzle with additional olive oil.
Nutrition Facts (per serving)
| 281 | Calories |
| 22g | Fat |
| 4g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 281 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 6g | 30% |
| Cholesterol 382mg | 127% |
| Sodium 334mg | 15% |
| Total Carbohydrate 4g | 1% |
| Total Sugars 2g | |
| Protein 17g | 34% |
| Vitamin C 9.1mg | 10% |
| Calcium 148mg | 11% |
| Iron 2.2mg | 12% |
| Potassium 320mg | 7% |
| Folate, total 67.8mcg | |
| Vitamin B-12 0.9mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.