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

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207
Calories 
10g
Carbs 
12g
Fat 
16g
Protein 
5
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

Whenever I am trying to eat less carbs, I alwauys make a frittata to have in the fridge for quick breakfasts and lunches. Not only does it provide me with a quick protein source, it also can be made using virtually anything I have at home. This weekend I made this version with red onion, zucchini, tomatoes, basil, and mozzarella cheese and loved it.

Prep Time

Zucchini, Tomato, and Mozzarella Frittata

10
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 tbsp. olive oil
  • 1 cup red onion, diced
  • 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 207
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 4g
20%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 197mg
66%
Sodium 544mg
24%
Total Carbohydrate 10g
3%
Dietary Fiber 2g
7%
Sugars 6g
Protein 16g

Directions

  1. Preheat the oven to 375 degrees.
  2. Add the olive oil to a large sauté pan over medium heat. Add the onion and zucchini and sauté until tender, about 10 minutes. Add the tomatoes and cook for 3-4 more minutes. Season with basil and salt.
  3. 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.
  4. Bake for 20-25 minutes until puffed up and cooked through. Let rest for 10 minutes before cutting into it.
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