Ingredients
1 1/2 tablespoons olive oil
1 cup diced zucchini
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1 tablespoon chopped fresh thyme
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 garlic cloves, minced
1/2 cup chopped seeded tomato
9 large eggs
Preparation
Heat oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates. Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center. Preheat broiler. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges.
Enjoy!
Nutrition Information :
Yield: 4 servings (2 wedges)
Calories per serving: 227
Fat: 16g
Protein: 15g
Carbohydrate: 5g
Fiber: 1g
Sodium: 458mg
Cholesterol: 476mg
