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Zucchini Tomato Frittata

 Zucchini Tomato Frittata
“ ‘Frittata’ is Italian for ‘omelet,’ and this dinner entree is packed full of veggies. Egg substitute and low-fat cheese lighten it up, making for a healthy meal. It’s great for a quick late-night bite.” Kim Sosebee - Cleveland, Georgia
4 ServingsPrep: 20 min. Cook: 15 min.


  • 1/3 cup sun-dried tomatoes (not packed in oil)
  • 1 cup boiling water
  • 1-1/2 cups egg substitute
  • 1/2 cup 2% cottage cheese
  • 2 green onions, chopped
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1/8 teaspoon crushed red pepper flakes
  • 1 cup sliced zucchini
  • 1 cup fresh broccoli florets
  • 1 medium sweet red pepper, chopped
  • 2 teaspoons canola oil
  • 2 tablespoons grated Parmesan cheese


  • Place tomatoes in a small bowl. Cover with boiling water; let stand
  • for 5 minutes. Drain and set aside.
  • In a large bowl, whisk the egg substitute, cottage cheese, onions,
  • basil, pepper flakes and reserved tomatoes; set aside.
  • In a 10-in. ovenproof skillet, saute the zucchini, broccoli and red
  • pepper in oil until tender. Reduce heat; top with reserved egg
  • mixture. Cover and cook for 4-6 minutes or until nearly set.
  • Uncover skillet. Sprinkle with Parmesan cheese. Broil 3-4 in. from
  • the heat for 2-3 minutes or until eggs are completely set. Let stand
  • for 5 minutes. Cut into wedges. Yield: 4 servings.

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Zucchini Tomato Frittata (continued)

Nutritional Facts: 1 wedge equals 138 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 484 mg sodium, 11 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.