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Garden Frittata Recipe

Photo by: Taste of Home

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I created this dish one day to use up some fresh yellow squash, zucchini and tomato. It's so easy to make because you don't have to fuss with a crust. Give it different twist by trying it with whatever veggies you have on hand. —Catherine Michel O'Fallon, Missouri

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8 Servings
Prep: 25 min. Bake: 45 min. + standing

Ingredients

1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1 small onion, chopped
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 medium tomato, sliced
1/4 cup crumbled feta cheese
4 eggs
1 cup fat-free milk
2 tablespoons minced fresh basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

Directions

In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.
Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.
In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutritional Analysis: One serving equals 126 calories, 7 g fat (4 g saturated fat), 121 mg cholesterol, 316 mg sodium, 6 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat.

Garden Frittata published in Quick Cooking July/August 2003, p31

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Ingredients