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Zucchini and Tomato Frittata

Zucchini and Tomato Frittata

Yield 4 servings
Prep time
5 Min
Cook time
20 Min
Total time
25 Min
Cook modePrevent screen from turning off

Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Heat olive oil over medium heat in a large, oven-proof skillet or cast iron pan. Add the garlic and cook for about a minute, stirring. Add in the cherry tomatoes and Sliced Zucchini and cook for about 3 minutes. Season with salt and pepper.
  3. While cooking, crack the eggs into a jar or small bowl. Whisk or shake the eggs, and then pour the eggs over the veggies in the skillet.
  4. Pop in the oven and bake 10-14 minutes, until the eggs are just set. For more color, broil 1-2 minutes.
  5. Remove from the oven and cool for 3-5 minutes before cutting. Serve with Sugar Snap Pea Salad and avocado.

Notes

Components to Save:

None

Nutrition Facts

Calories

413

Fat

31 g

Sat. Fat

6 g

Carbs

19 g

Fiber

8 g

Net carbs

11 g

Sugar

7 g

Protein

18 g

Sodium

253 mg

Cholesterol

372 mg
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