Zucchini and Tomato Frittata

Servings: 4

Ingredients:

2 teaspoons olive oil
1 medium onion, diced
1 ½ cups (7 ounces) zucchini, diced into matchstick size pieces
6 large eggs
¼ cup shredded sharp cheese
2 medium fresh tomatoes, thinly sliced
Salt and black pepper to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. Heat oil in a 10-inch skillet over medium-low heat. Stir in onion, cook until lightly browned, about 8 minutes. Add zucchini, increase heat to medium high and season with salt and pepper. Cook 2 to 3 minutes or until less moist.
  3. In a medium bowl, whisk eggs, cheese, salt and pepper.
  4. Pour eggs into an oven-proof frying pan or cast-iron skillet, covering the vegetables. Arrange tomato slices on top and season with salt and pepper. When eggs begin to set (about 2 minutes) move pan to the oven. Cook about 17 minutes or until it is cooked through.
  5. Serve warm, cut into 4 pieces.

 
Recipe courtesy of Maryland WIC Cookbook

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Recipe Category

One pan meals

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Zucchini and Tomato Frittata

Servings: 4

Ingredients:

2 teaspoons olive oil
1 medium onion, diced
1 ½ cups (7 ounces) zucchini, diced into matchstick size pieces
6 large eggs
¼ cup shredded sharp cheese
2 medium fresh tomatoes, thinly sliced
Salt and black pepper to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. Heat oil in a 10-inch skillet over medium-low heat. Stir in onion, cook until lightly browned, about 8 minutes. Add zucchini, increase heat to medium high and season with salt and pepper. Cook 2 to 3 minutes or until less moist.
  3. In a medium bowl, whisk eggs, cheese, salt and pepper.
  4. Pour eggs into an oven-proof frying pan or cast-iron skillet, covering the vegetables. Arrange tomato slices on top and season with salt and pepper. When eggs begin to set (about 2 minutes) move pan to the oven. Cook about 17 minutes or until it is cooked through.
  5. Serve warm, cut into 4 pieces.

 
Recipe courtesy of Maryland WIC Cookbook

Nutrition Facts

4 serving per container

Serving size 1/4 recipe

Amount Per Serving
Calories 160
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 280mg 93%
Sodium 115mg 5%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 7%
Total Sugars 4g
Includes 0g Added Sugars 0%
Protein 11g
Vitamin D 2mcg 10%
Calcium 62mg 4%
Iron 2mg 10%
Potassium 419mg 8%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.