Zucchini, Tomato & Parmesan Frittata

Zucchini, Tomato & Parmesan Frittata Low Fat Recipe

Zucchini, Tomato & Parmesan Frittata
Serves 6
Can be doubled | Can be halved | Makes great leftovers | Freezes well

I make a daily frittata, with local eggs of course, for the cafe. It makes a great breakfast dish and also works nicely for a light lunch. My version of frittata is basically a quiche without the crust. It’s quick to put together, you get multiple meals from one dish, it’s great for any time of year, and the varieties of seasonal flavors you can add are practically endless! A regular quiche is loaded with rich cheeses and heavy cream, but this frittata omits the cream and makes smart use of a small amount of parmesan cheese, which is big on flavor but very low in fat and calories per serving.      ~ Susan

Ingredients:

12 eggs
optional – 1/2 cup lowfat milk
2 teaspoons olive oil
1 small onion – halved and very thinly sliced
2 medium zucchini – very thinly sliced
1 medium tomato – thinly sliced
1 teaspoon dried thyme
sea salt to taste
1/3 cup shredded parmesan

Instructions:

Preheat oven to 375F.

LIghtly oil a 10 inch pie dish or square casserole.

Whisk eggs in a large bowl until well beaten. Add milk if desired and whisk again.

Heat a large non-stick (or well seasoned cast iron) pan over medium heat. Add the olive oil and swirl to coat pan evenly.

Add onions and sauté for a few minutes until getting lightly browned.

Add zucchini, thyme and a generous sprinkle of salt. Sautee mixture until zucchini are getting soft and lightly browned.

Arrange zucchini mixture evenly on the bottom of the dish.

Pour egg mixture gently over the zucchini.

Sprinkle the parmesan on top.

Gently arrange tomato slices on top – it’s okay if they sink into the eggs.

Very carefully place the dish into the oven on a middle rack and bake for about 35-40 minutes, until all puffed up and nicely browned on top. Let it cool to room temperature, it will deflate but will still be lovely and delicious!

We like to eat a freshly made frittata at room temperature, but it’s very nice warmed up the next day as well.

Serving Suggestions:

For breakfast try it with some sliced fruit on the side.
For lunch it’s great paired with a simple green salad.

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