Breakfast Mixed Vegetable Frittata

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What You Need:

  • 1 yellow squash, sliced thin
  • 1 zucchini, sliced thin
  • 1 onion, chopped
  • 1 C of low fat mozzarella cheese
  • 1 tomato, sliced
  • 1/4 C feta cheese, crumbled
  • 4 eggs
  • 1 C of skim milk
  • 1/4 tsp basil
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 C Parmesan cheese, grated

How to Make It:

  1. Set the oven temperature to 375 and preheat.
  2. Spray a 9 inch pie plate well with a nonstick cooking spray.
  3. Place the squash, zucchini and onion into a microwave safe bowl.
  4. Cover and microwave on high for 7 minutes or until tender.
  5. Drain well and place in the prepared pie plate.
  6. Top the vegetables with the mozzarella cheese and then the tomatoes.
  7. Spread the feta cheese over the tomatoes.
  8. Whisk the eggs, milk, basil, garlic, salt and pepper together well.
  9. Pour the mixture over the top.
  10. Sprinkle with the Parmesan cheese.
  11. Bake for 45 minutes or until a knife inserted in the center comes out clean.
  12. Let stand 10 minutes before cutting.

Makes 8 servings

This is a great way to use up all those extra garden vegetables. Use whatever mix of vegetables you have on hand.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 52 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 17 minutes

Nutritional Information: (approximate value per serving)
Calories 126; Fat 7g; Saturated Fat 4g; Carbohydrates 6g; Fiber 1g; Protein 11g; Cholesterol 121mg; Sodium 316mg