Zucchini-Tomato Frittata

by the Editors of Easy Home Cooking Magazine

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Publications International, Ltd., the Editors of.  "Zucchini-Tomato Frittata."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/zucchini-tomato-frittata-recipe.htm>  24 July 2008.

Zucchini-Tomato Frittata Photo
Zucchini-Tomato Frittata
Yield: Makes 4 servings
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"Frittata" is Italian for omelet. This dinner omelet is chock-full of fresh vegetables and a sprinkling of Parmesan cheese.
Ingredients:
Nonstick olive oil-flavored cooking spray

1
cup sliced zucchini

1
cup broccoli florets

1
cup diced red or yellow bell pepper

3
whole eggs, lightly beaten*

5
egg whites, lightly beaten*

1/2
cup 1% low-fat cottage cheese

1/2
cup rehydrated sun-dried tomatoes (1 ounce dry), coarsely chopped

1/4
cup chopped green onions with tops

1/4
cup chopped fresh basil

1/8
teaspoon ground red pepper

2
tablespoons grated Parmesan cheese

Paprika (optional)



Preparation:
1.
Preheat broiler. Spray 10-inch ovenproof skillet with cooking spray. Place zucchini, broccoli and bell pepper in skillet; cook and stir over high heat 3 to 4 minutes or until crisp-tender.

2.
Combine whole eggs, egg whites, cottage cheese, tomatoes, onions, basil and ground red pepper in medium bowl; mix well. Pour egg mixture over vegetables in skillet. Cook, uncovered, gently lifting sides of frittata so uncooked egg flows underneath. Cook 7 to 8 minutes or until frittata is almost firm and golden brown on bottom. Remove from heat. Sprinkle with Parmesan.

3.
Broil about 5 inches from heat 3 to 5 minutes or until golden brown on surface. Garnish with paprika, if desired. Cut into 4 wedges. Serve immediately.



Nutritional Information:
Serving Size: 1 frittata wedge
Sodium 305 mg
Protein 16 g
Fiber 3 g
Carbohydrate 13 g
Cholesterol 163 mg
Saturated Fat 2 g
Total Fat 5 g
Calories from Fat 29 %
Calories 160
Dietary Exchange:
Meat 1-1/2
Vegetable 2-1/2


This recipe appears in: Italian