Low-sodium Zucchini And Tomato Frittata
This Low-Sodium Zucchini and Tomato Frittata is a delicious and healthy dish that's perfect for breakfast, brunch, or even a light dinner. Packed with fresh vegetables and protein, it's a satisfying meal that's easy to make.
Ingredients
- 6 large eggs
- 1 medium zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup chopped fresh basil
Instructions
- Preheat the broiler in your oven.
- In a large bowl, whisk together the eggs, Parmesan cheese, and black pepper.
- Heat the olive oil in a 10-inch non-stick, oven-safe skillet over medium heat.
- Add the zucchini and cook for 3-4 minutes until softened.
- Add the cherry tomatoes and cook for an additional 2 minutes.
- Pour the egg mixture over the vegetables in the skillet.
- Cook for 3-4 minutes, lifting the edges with a spatula to let the uncooked egg flow underneath.
- Sprinkle the top with chopped basil.
- Place the skillet under the broiler for 3-4 minutes until the frittata is set and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180
- Carbohydrates
- 10g
- Protein
- 12g
- Fat
- 10g
Supplies
10-inch non-stick, oven-safe skillet Spatula Broiler
Tools
Whisk Bowl
Serving suggestions
Serve the frittata with a side of mixed greens or a fresh fruit salad for a complete meal.
Tips & tricks
For added flavor, you can sprinkle some crumbled feta cheese on top before serving.
Cost
$8