Tomato and Zucchini Frittata

8 40 172
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Tomato and Zucchini Frittata
Health Rating


2 tsp Extra virgin olive oil
1 medium Yellow onion (diced)
1 medium Zucchini (diced into matchsticks)
4 large egg Egg
4 large egg Egg white
1/4 cup Asiago cheese, President's Choice (grated)
1 dash Salt and pepper
2 medium Tomato (cored, thinly sliced)


Preheat oven to 400°F.

Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.

In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.

Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.

Serve warm.

Nutrition Facts

Per Portion

Calories 172
Calories from fat 93
Calories from saturated fat 31
Total Fat 10.3 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.9 g
Cholesterol 200 mg
Sodium 200 mg
Potassium 420 mg
Total Carbohydrate 7.7 g
Dietary Fiber 1.7 g
Sugars 4.6 g
Protein 12.9 g

Dietary servings

Per Portion

Meat Alternative 1.1
Milk Alternative 0.1
Vegetables 1.7

Energy sources