- 1 1/2 tablespoons olive oil
- 1 cup diced zucchini
- 1/2 cup chopped red bell pepper
- 1/3 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
- 16.4g (sat 4.2g,mono 8g,poly 2.1g)
A frittata without cheese? Hmmmm. But it was excellent. Of course, since this recipe is from Cooking Light magazine (June 2010), calories must be reduced so the cheese was sacrificed. My usual frittata recipe (which I haven't made in years) calls for two types of cheese which is why it's so yummy.
The zucchini (fresh from the garden!) and red bell peppers are perfect but you could easily substitute asparagus and call it a Spring Vegetable Frittata or chopped potatoes and broccoli would be divine. So there are lots of veggie variations you can come up with and you probably won't go wrong. Also, if you care, two wedges equals 6 Weight Watcher points (hooray!)
Yield: 4 servings (serving size: 2 wedges)
1. Heat olive 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.
2. 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.
3. Preheat broiler.
4. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges (2 wedges per person).