Tomato Zucchini Frittata with Feta Cheese
Try this Tomato Zucchini Frittata with Feta Cheese recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 eggs, beaten
- salt & pepper
- 3 tbls milk i used 3 % to kick it up
- 1/2 cup shredded cheese - i used a jalapeno mix but any ki
- 1 sliced tomato i had yellow and red fresh from the
- 1/2 thinly sliced zucchini steamed for 6 - 8 minutes
- handful of feta cheese crumbled
- sprinkle of grated parmesan cheese
- fresh basil for garnish - optional
- Carbohydrate 0.6776 g
- Cholesterol 372.24 mg
- Fat 8.7472 g
- Fiber 0 g
- Protein 11.0704 g
- Saturated Fat 2.72712 g
- Serving Size 1 1 Serving (89g)
- Sodium 413.885 mg
- Sugar 0.6776 g
- Trans Fat 1.46696 g
- Calories 126 calories
Preheat oven to 425FPrepare an 8 x 8 tart pan with removable bottom with cooking spray - I use coconut oil (if you don't have this pan you can use an oven proof casserole dish or skilletLine a cookie sheet with foil and place the tart pan on the sheet, gather up the foil around the pan, this will ensure that if any liquid leaks out it will go directly on the foilMix beaten eggs with milk, salt and pepper to tasteBlend in shredded cheesePour egg mixture into tart pan and carefully arrange tomato and zucchini over the topsprinkle with parmesan cheese and bake for 20- 25 minutes or until puffed and nicely golden browngarnish with feta and basil leaves if desired.Let sit for 5 minutes before releasing from tart panserve warm
