Omelettes and Fritattas

Zucchini & Tomato Frittata

Ingredients:

1 tbsp (15 mL) oil
1 small red onion diced
1 cup (250 mL) unpeeled zucchini, diced
1 cup (250 mL) tomatoes, chopped
8 eggs
½ cup (125 mL) milk
1 tsp (5 mL) basil
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
2 tbsp (25 mL) Parmesan cheese, grated

Instructions:

Preheat broiler. Heat oil in 12-inch (30 cm) frying pan over medium heat. Sauté onions and zucchini. Add tomatoes and continue to sauté.

In medium bowl, beat eggs until just blended. Stir in milk, basil, salt and pepper. Pour over vegetables in frying pan and cook over medium heat, lifting mixture with a spatula to allow uncooked egg to run to the bottom. Cook until just set but still moist (approximately 5 minutes). Sprinkle the top of the frittata with Parmesan cheese. To protect handle of the frying pan cover with aluminum foil. Place under broiler for about 1 minute or until frittata is puffed and slightly browned.

Cut in four wedges and serve immediately.

Nutrients per serving:

Calories: 239.0
Carbohydrate: 9.8 g
Protein: 16.2 g
Fat: 15.2 g