Monday, January 20, 2014

Tomato & Zucchini Fritatta

*Adapted from

Serves: 4
Prep: 20 minutes

2 tsp olive oil
1 medium onion, diced
1 1/2 cups (7 oz) zucchini (about 2 zucchini), diced into matchsticks
4 large eggs
1 cup egg whites
1/4 cup Asiago cheese, grated
salt & fresh pepper
2 medium vine-ripe tomatoes (about 8 oz), cored and thinly sliced crosswise

1. Preheat oven to 400 degrees. Sautee onion in 10-inch skillet (oven safe skillet) with oil over medium-low heat until slightly golden, 8-10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2-3 minutes or until the moisture dries up, stirring occasionally.
2. In a medium bowl, whisk eggs, egg whites, Asiago, salt and pepper. Pour eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16-18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.

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