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Garden Frittata Recipe

Garden Frittata Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 45 min. + standing YIELD:8 servings

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

  • 1. 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.
  • 2. Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.
  • 3. In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
  • 4. 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 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 Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.