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Garden Frittata

 Garden Frittata
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
8 ServingsPrep: 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 Eggland's Best 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

2 of 2

Garden Frittata (continued)

Directions (continued)

  • inserted near the center comes out clean. Let stand for 10 minutes
  • before serving. Yield: 8 servings.
Nutritional Facts: 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.