Zucchini, Corn, and Tomato Frittata - Slender Kitchen
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Zucchini, Corn, and Tomato Frittata

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247
Calories 
19g
Carbs 
12g
Fat 
17g
Protein 
7
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

There is this amazing breakfast place near my house that makes this corn, egg, and zucchini scramble with havarti cheese that is to-die-for.  I order it almost every time I go and devour it with their homemade nine grain bread.  This morning I was craving that dish and decided to make a lightened up frittata inspired by the same flavors.  I added some cherry tomatoes and used part skim mozzarella instead of the havarti since I didn't have any on hand.  The resulting dish is delicious and perfect for breakfast or lunch.  It also keeps well for a couple of days if you are lucky enough to have leftovers.

Prep Time

Zucchini, Corn, and Tomato Frittata

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 tbsp. olive oil
  • 1 cup red onion, diced
  • 2 U ears corn, cut off the cob
  • 2 cups zucchini, thinly sliced (about 2 medium)
  • 1 cup cherry tomatoes, halved
  • 2 tsp. dried basil
  • 1/2 tsp. salt
  • 4 U eggs, beaten
  • 4 U egg whites, beaten
  • 3/4 cup part skim shredded mozzarella cheese

Nutritional Facts

Serving Size: 
1 slice
Amount Per Serving
Calories 247
Calories from Fat 113
% Daily Value *
Total Fat 12g
19%
Saturated Fat 4g
21%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 197mg
66%
Sodium 555mg
24%
Total Carbohydrate 19g
8%
Dietary Fiber 3g
13%
Sugars 10g
Protein 17g

Directions

  1. Preheat the oven to 375 degrees.
  2. Add the olive oil to a large sauté pan over medium heat. Add the onion, corn, and zucchini and sauté until tender, about 10 minutes. Add the tomatoes and cook for 3-4 more minutes.
  3. Season with basil and salt.
  4. Pour into a baking dish sprayed with cooking spray or lined with parchment. You can also cook it in an oven safe skillet. Add the veggies and sprinkle cheese on top. Pour the eggs over top.
  5. Bake for 20-25 minutes until puffed up and cooked through. Let rest for 10 minutes before cutting into it.
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