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Zucchini and Sun-dried Tomato Frittata

4 servings
Breakfast

Characteristics

Gluten Free No Added Sugars

Nutritional Facts Per Serving

272
Calories
15.8 g
Protein
6 g
Carbs
1.2 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 272
  • Fat 20.6 g
    • Saturated   6.4 g
    • + Trans 
  • Cholesterol 385 mg
  • Sodium   279 mg
  • Carbohydrate 6 g
    • Fibre   1.2 g
    • Sugars  
  • Protein 15.8 g
    • Vitamin A 23 %
    • Vitamin C 7 %
    • Calcium 12 %
    • Iron 14 %

Method

Set the oven rack 6 inches beneath the broiler. Preheat the broiler. Combine the eggs, cream, salt, pepper and half the sun-dried tomatoes in a bowl. Place 1 Tbsp. of oil in a large non-stick skillet set over medium heat. Add the zucchini and cook until just tender, about 1 minute per side. Remove the zucchini to a plate. Heat the remaining 1 Tbsp. of oil in the skillet. Add the eggs and cook, gently stirring and scraping to move uncooked portions of egg to the bottom of the pan, until the eggs are just set, but still quite moist. Remove the pan from the heat and sprinkle the top of the frittata with the cheese. Top the cheese with zucchini and the remaining sun-dried tomatoes. Broil the frittata until the top is puffed and golden brown. Let set a few minutes before carefully removing from the pan. Sprinkle with basil, cut into wedges and serve.

Serving Suggestions

Serve this egg dish with a simple green salad and new white potatoes that have been cooked, sliced, and sautéed in olive oil along with diced red peppers and green onions.

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