Zucchini Tomato Frittata

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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 457kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 3 Garlic thinly sliced
  • 8 Eggs beaten
  • 4 tbsp Parmesan cheese grated
  • 1 small Zucchini sliced into thin rounds
  • 12 Grape tomatoes halved
  • ⅔ cup Fresh mozzarella pearl-size balls (about 4 ounces)
  • ¼ cup Fresh basil chopped
  • 6 oz Chicken sausage links
  • 4 slices Sourdough bread buttered
  • 1 cup Raspberries
US Customary - Metric

Instructions

  • Preheat the oven broiler on low.
  • Heat the oil in a large broiler-safe non-stick or cast-iron skillet over medium heat. Add garlic and cook, stirring frequently, until golden brown.
  • Pour the eggs into the pan along with the parmesan. Cook for 1-2 minutes, then remove the pan from the heat. Arrange the zucchini, tomatoes, and mozzarella on top and season with salt and pepper. Place the skillet under the broiler until the eggs are firm in the middle and slightly browned on top, about 6-10 minutes. Let sit for 3 minutes. Top with basil.
  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side. Toast the bread.
  • To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate.
  • Cut into wedges and serve with toast and raspberries.

Nutrition

Calories: 457kcal | Carbohydrates: 24g | Protein: 28g | Fat: 28g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 376mg | Sodium: 908mg | Potassium: 448mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1364IU | Vitamin C: 22mg | Calcium: 266mg | Iron: 4mg

Zucchini Tomato Frittata

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 457 kcal

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil
  • 3 Garlic thinly sliced
  • 8 Eggs beaten
  • 4 tbsp Parmesan cheese grated
  • 1 small Zucchini sliced into thin rounds
  • 12 Grape tomatoes halved
  • ⅔ cup Fresh mozzarella pearl-size balls (about 4 ounces)
  • ¼ cup Fresh basil chopped
  • 6 oz Chicken sausage links
  • 4 slices Sourdough bread buttered
  • 1 cup Raspberries

Instructions
 

  • Preheat the oven broiler on low.
  • Heat the oil in a large broiler-safe non-stick or cast-iron skillet over medium heat. Add garlic and cook, stirring frequently, until golden brown.
  • Pour the eggs into the pan along with the parmesan. Cook for 1-2 minutes, then remove the pan from the heat. Arrange the zucchini, tomatoes, and mozzarella on top and season with salt and pepper. Place the skillet under the broiler until the eggs are firm in the middle and slightly browned on top, about 6-10 minutes. Let sit for 3 minutes. Top with basil.
  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. 
    If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side. Toast the bread.
  • To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate.
  • Cut into wedges and serve with toast and raspberries.

Nutrition

Calories: 457kcalCarbohydrates: 24gProtein: 28gFat: 28gSaturated Fat: 9gTrans Fat: 1gCholesterol: 376mgSodium: 908mgPotassium: 448mgFiber: 4gSugar: 6gVitamin A: 1364IUVitamin C: 22mgCalcium: 266mgIron: 4mg
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