Best 2 Zucchini Tomato Frittata Recipes

Zucchini tomato frittata is a delectable Italian dish that combines the flavors of fresh zucchini, ripe tomatoes, and savory eggs. It's a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Zucchini tomato frittata is packed with nutrients, making it a healthy and satisfying meal option. Additionally, it is a great way to use up leftover zucchini and tomatoes from your garden or local market. With its vibrant colors and delicious flavor, zucchini tomato frittata is sure to be a hit with your family and friends.

Let's cook with our recipes!

ZUCCHINI TOMATO FRITTATA

Zucchini Tomato Frittata image

" '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

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 484mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

ZUCCHINI-TOMATO FRITTATA SANDWICHES

Zucchini-Tomato Frittata Sandwiches image

Categories Sandwich Egg Tomato Vegetable Breakfast Brunch Sauté Vegetarian Lunch Fall Spring Summer Winter Healthy Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 4 Servings

Number Of Ingredients 12

Ingredients

3 large egg whites
2 large eggs
2 tablespoons thinly sliced fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 medium zucchini, trimmed, very thinly sliced
2 plum tomatoes, seeded, chopped
1 garlic clove, minced
8 slices crusty Italian bread or wheat bread
2 tablespoons tapenade*
1 large bunch arugula, trimmed

Steps:

Whisk first 5 ingredients in medium bowl to blend. Heat oil in 9-inch-diameter nonstick skillet over medium-high heat. Add zucchini and sauté 2 minutes. Add tomatoes and garlic; sauté 1 minute. Spread vegetables in even layer in skillet. Add egg mixture to skillet; reduce heat to low and cook 2 minutes. Cover and cook until top of egg mixture is set, about 3 minutes longer. Run spatula around sides of skillet to loosen frittata, then slide out onto plate. Cut frittata into 4 wedges.
Place 4 bread slices on work surface. Spread each with § tablespoon tapenade. Top each with some arugula, then 1 frittata wedge. Top with remaining bread slices. Cut sandwiches crosswise in half and serve.
*A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets.

Tips:

Use a large skillet: This will help to ensure that the frittata cooks evenly and doesn't stick to the pan.
Don't overcrowd the pan: If you add too many ingredients to the pan, the frittata will be too thick and won't cook properly.
Cook the frittata over medium heat: This will help to prevent the eggs from overcooking and becoming rubbery.
Don't flip the frittata: Frittata are cooked only on one side. If you try to flip it, it will likely fall apart.
Let the frittata cool slightly before serving: This will help to prevent it from falling apart.

Conclusion:

Zucchini tomato frittata is a delicious, easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover zucchini and tomatoes, and it is also a healthy and filling meal. With its simple ingredients and quick cooking time, zucchini tomato frittata is a great option for busy weeknights or lazy weekends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #very-low-carbs #omelets-and-frittatas #breakfast #eggs-dairy #vegetables #american #oven #european #italian #eggs #stove-top #dietary #low-calorie #low-carb #low-in-something #onions #squash #tomatoes #brunch #equipment