Aug 20, 2013

Tomato and Zucchini Frittata


 

Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.


Summer tomatoes are abundant and delicious right now – my garden is overflowing with them! I've been enjoying them in salads and quick garden sauces, over grilled flank steak, and in my egg sandwiches. But today I wanted to make something different, using up some zucchini that I bought at the farmer's market this weekend and I came up with this delicious frittata.

What I love about frittatas is that you can enjoy them for any meal and they are so inexpensive to make. Today's leftovers from lunch are going to be tomorrow's breakfast. Perfect for meatless mondays, gluten free, clean eating and low carb diets.




Tomato and Zucchini Frittata
Skinnytaste.com
Servings: 4  • Size: 1/4  • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 172 • Fat: 10 g • Carb: 8 g • Fiber: 2 g • Protein: 13 g • Sugar: 3 g
Sodium: 204 mg • Cholest: 186 mg


Ingredients:

  • 2 tsp olive oil
  • 1 medium onion, diced
  • 1-1/2 cups (7 oz) zucchini, diced into matchsticks
  • 4 large eggs
  • 4 large egg whites
  • 1/4 cup Asiago cheese, grated
  • salt and fresh pepper
  • 2 medium (about 8 oz) vine ripe tomatoes, cored and thinly sliced crosswise

Directions:

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, cut into 4 pieces.

54 comments :

  1. Just got done watering the garden and I'm still over flowing with zucchini. This looks like the perfect solution ;)

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  2. What could replace it if I am allergic to zucchini?

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    Replies
    1. Mushrooms would be great, or red bell peppers.

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  3. One great recipe after another....not an egg fan but would definitely try this one.

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  4. I may not be a huge tomato fan, but this looks like it may convert me. Yum!

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  5. This looks absolutely delicious! Think I may make this for breakfast soon :)

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  6. looks delicious!

    http://therealfoodrunner.blogspot.com

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  7. Wow. This looks like it'll be dinner tonight! I don't have any asiago on hand, but I do have cheddar and goat cheeses. Either one of those sound better than the other in this recipe?

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  8. Does any skillet work- stainless steal vs cast iron (in oven?)

    Thanks!

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    Replies
    1. As long as it's oven safe, you're good.

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  9. Perfect timing! I have three square planter boxes and we planted four tomatoes in each and we are now over run with tomatoes! Next year, we'll plant less for sure.

    Looking forward to trying this out.

    Monica, www.pear-shaped-gal.com

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  10. I will be trying this, never made a frittata before but this looks delicious

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  11. Holy cow! Were you reading my mind with this one? I was just telling a coworker that I need a dinner idea that uses zucchini, tomatoes, and eggs since my fridge is overflowing with all of the above. You're awesome!

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  12. droooling!

    x
    http://thewearwithal.typepad.com/

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  13. Just curious why the recipe calls for 4 whole eggs and 4 egg whites?

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    Replies
    1. I like to cut back the egg yolks to lighten it, and this is the perfect ratio. If you don't care about the extra calories, just use whole eggs.

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    2. So if we do not use the egg whites would we do 8 whole eggs or still just four?

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    3. Four egg whites if you want to lighten it up. Replace that with the whole egg if you don't care about fewer calories,

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  14. How do you cut the zucchini in the matchsticks?

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    Replies
    1. I slice them into 1/4 inch thick slices. Then I take those slices and cut them across into 1/4-inch wide pieces.

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  15. Frittata's really are perfect for anytime. One of the most perfect foods! Plus, they are pretty easy and can utilize leftovers just like you said. Bonus points.

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  16. I have the same question as NanaJo....

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  17. Can you say how much I would need if I were using Egg Beaters instead of the traditional eggs/egg whites?

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    Replies
    1. I think it tells you the equivalent on the package, use the equivalent to 6 eggs.

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  18. Made this last night and it was delicious -- very flavorful! Also it scaled down easily. I only wanted enough for one dinner and one lunch! I substituted Parm for the asiago.

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  19. I wonder how feta cheese would pair with this? I might experiment!

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  20. Just wanted to tell you yet again how much I enjoy your many recipes. I'm a weight watcher member and it helps so much that you include the point value on every recipe.
    I'm so thankful that I found your blog1

    Jeannette

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  21. I enjoy your recipes and can't wait till I have the money and ingredients to try them. They all sound and look delicious.

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  22. I hate to waste food, so I was thinking about making this using four eggs and egg beaters for the whites. That would work, wouldn't it? I think egg beaters is just egg whites, right?

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  23. I made this for dinner tonight with my bounty from the farmer's market. Delicious! Thank you for sharing your great ideas.

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  24. This is such a delicious, simple recipe! I made this with fresh vegetables from the farmers market and added some fresh basil on top and I really loved it. Your recipes are always great - thank you!

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  25. Would this still work if you put it directly in the oven vs on the stove top first?

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    Replies
    1. I haven't tested it, but I suppose it would if cooked longer.

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  26. I don't have an oven proof pan, nor an oven big enough to fit a pan. So I did the whole thing on the stove as was described, then transferred the veggies from the pan, gave them a swirl in a preheated tart tray (so I didn't have to oil/butter the tray), added the egg/cheese mixture on top of that, topped it off with the tomato and stuck it in the oven a little bit longer than described (about 20-25 minutes). Worked great! Thanks for the recipe.

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    Replies
    1. Thanks! I will be trying that for breakfast.

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  27. This looks so delicious, and so healthy! I love asiago cheese, mmmm

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  28. I need to buy a new skillet.... can you recommend a good one for going from stove top to oven, and also non-stick? Thanks!

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  29. Made this with feta cheese and put it directly in the oven for 30 min. It was perfect! Love your recipes, Gina!

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  30. Made this last night for breakfast for the rest of this week...it turned out so beautiful, I almost ate some last night! :) But resisted until this morning and it was DELICIOUS! Such great flavors. Thank you for all of your amazing recipes!!!

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  31. Yum! I just made this and it was delicious! My 2 year old son is usually picky about egg dishes and he gobbled it right down! I sprinkled some extra asiago cheese on top, too. Definitely going to make again!

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  32. Just made this and it was delicious!! You are my go-to food blog for everything! Thanks for yet another yummy, easy, and healthy recipe!!

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  33. This was great! We didn't have asiago, so I substituted reduced-fat cheddar. Delicious and filling!

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  34. I always get the salt and pepper wrong in my eggs...but this seems to be a good way for me to get the taste right. I could also add some seasoning to the veggies to get some nice flavor to it.

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  35. This is in the oven right now. It's going to be great!

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  36. I don't know if my skillets are heat safe to 400 degrees in the oven. Can this be made in something other than a skillet when you get to the oven part?

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  37. Looks and sounds amazing! Can't wait to try it. Do you think this will freeze/thaw well?

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