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Recipes // Side Dishes // Zucchini & Tomato Frittata

Zucchini & Tomato Frittata

Vegetables

  • 1 cup of diced tomatoes, canned is A-OK for more lycopene, a powerful antioxidant!
  • 1 cup of zucchini, cut length-wise, diced into cubes
  • 1/2 small yellow onion, diced
  • 1 garlic clove, minced
  • 1 tablespoon extra-virgin olive oil
  • sea salt, to taste

Egg Mixture

  • 6 Eggs
  • 3 tablespoons low-fat milk
  • 3/4 cup of finely grated parmigiano-reggiano
  • 3 tablespoons Herbs de Provence
  • Zest of one lemon
  • ¼ teaspoon sea salt
  • Non stick cooking spray 

Pasta

  • ¾ cup penne pasta noodles, leftover pasta of any shape works great here too!

Procedure:

  1. Bring a large pot of water to boil.  Once boiling, add a generous amount of sea salt (it should taste like seawater). Cook penne according to package directions. Drain and set aside in a colander.
  2. Spray a large (oven safe, no plastic handles) sauté pan with nonstick cooking spray, add onions and place over medium heat. After about 1 minute, add the garlic as the onions start to sweat. Add the tomatoes and zucchini and cook until zucchini is al dente (soft but still has firmness), approximately 2 minutes.
  3. In a medium mixing bowl, whisk together eggs and milk. Add a pinch of salt. Next, stir in the cooked pasta, herbs and lemon zest, season with sea salt. Stir until mixture is fully incorporated.
  4. Pour the egg and pasta mixture over the cooked vegetables on a medium low heat. Cook approx 8-10 minutes. Finish off in the oven on a high broil for a golden brown color. Remove from the broiler after 2-3 minutes.
  5. Serve straight from the pan, sliced up like a pizza pie! Garnish with additional Herbs de Provence and Parmagiano-Reggiano if desired and enjoy my friends!

 

PER SERVING: 330 calories, 17g fat (7g saturated fat), 17g carbohydrate, 21g protein, 2g dietary fiber, 780 mg sodium.

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