Garden Frittata Recipe

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Garden Frittata Recipe photo by Taste of Home

Garden Frittata Recipe

Read Reviews

I created this frittata recipe 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, St. Peters, Missouri

Featured In: 45 Skinny Breakfast Recipes

MAKES:

6 servings

TOTAL TIME:

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

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VERIFIED BY Taste of Home Test Kitchen

Diabetic Exchange CONTEST WINNER

MAKES:

6 servings

TOTAL TIME:

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 shredded part-skim mozzarella cheese
1 medium tomato, sliced
1/4 cup crumbled feta cheese
4 large Nellie’s Free Range 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 in the center comes out clean. Let stand for 10 minutes before serving. Yield: 6 servings.

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

Nutritional Facts

1 piece: 161 calories, 9g fat (4g saturated fat), 142mg cholesterol, 494mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 13g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.

1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1 small onion, chopped
1 cup shredded part-skim mozzarella cheese
1 medium tomato, sliced
1/4 cup crumbled feta cheese
4 large Nellie’s Free Range 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

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 in the center comes out clean. Let stand for 10 minutes before serving. Yield: 6 servings.