Tomato and Zucchini Frittata

Ingredients

  • 2 tsp olive oil
  • 1 medium onion, diced
  • 1-1/2 cups zucchini, diced into matchsticks, 7 oz total
  • 5 large eggs
  • 2 large egg whites
  • 1/4 cup Asiago cheese, grated
  • kosher salt and fresh pepper, to taste
  • 2 medium vine ripe tomatoes, about 8 oz, cored and thinly sliced crosswise

Instructions

  1. Preheat oven to 400°F.
  2. Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.
  3. In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.
  4. Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.

Notes

  • To cut the zucchini into matchsticks, cut the zucchini in half and trim off the ends. Slice them lengthwise into 1/4-inch thick slices, then cut the slices into thin matchsticks.
  • Swap out the Asiago cheese for Parmesan or Pecorino Romano.
  • Add some baby spinach to the mix of veggies for added nutrition.
  • Pair with sides like green salads, roasted vegetables, grains, or crusty bread to create a substantial meal.