Zucchini and Tomato Frittata

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4.5 by 9 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Zucchini and Tomato Frittata

Directions

  1. Preheat broiler. In a medium bowl whisk together eggs, salt, and crushed red pepper. Heat olive oil in a 10-inch oven-going skillet over medium-high heat. Layer zucchini slices on bottom of skillet in an even layer. Cook for 3 minutes, turning once. Top with cherry tomatoes. Pour egg mixture over vegetables in skillet. Top with mozzarella balls and walnuts. Cook over medium heat for 4 to 5 minutes or until sides begin to set, lifting with a spatula to allow the uncooked portion to run underneath.
  2. Broil 4 inches from the heat for 2 to 3 minutes more or until set. Cut into wedges to serve.

From the Test Kitchen

Serving Suggestions:

Serve with tomatoes slices and basil leaves and drizzle with additional olive oil.

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Nutrition Facts (Zucchini and Tomato Frittata )

  • Per serving:
  • 281 kcal cal.,
  • 22 g fat
  • (6 g sat. fat,
  • 7 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 382 mg chol.,
  • 334 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

9 Ratings
667 Days Ago
This is one of the easiest and fastest frittatas I have ever made. Using a cast iron skillet for this makes it even easier. I personally will add a little salt sprinkle on the zucchini while they are cooking just because i felt that their flavor was lost (I LOVE fried zucchini) and possibly just a small sprinkle on the tomatoes before i dump the eggs in. Otherwise, fantastic!

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