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.
Zucchini, Tomato, and Mozzarella Frittata
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- 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
Preheat the oven to 375 degrees.
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.
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.
Bake for 20-25 minutes until puffed up and cooked through. Let rest for 10 minutes before cutting into it.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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