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Zucchini and Tomato Frittata The Essential WW Freestyle Cookbook (pub 2018)

Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
A large egg provides about 6 grams of protein, which is a good start toward the 46 grams per day that women need or the 56 grams needed by men.
Ingredients

extra virgin olive oil

1 Tbsp

uncooked onion(s)

1 medium

garlic clove(s)

3 medium clove(s)

uncooked zucchini

2 medium

uncooked bell pepper(s)

1 item(s), medium, diced

fresh cherry tomato(es)

½ cup(s)

basil

cup(s), lightly packed, thinly sliced

table salt

½ tsp

black pepper

½ tsp

egg(s)

4 item(s), large

crumbled feta cheese

cup(s)

Instructions

  1. 1 Preheat broiler.
  2. 2 Heat oil in 10-inch ovenproof nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in garlic and cook, stirring, until fragrant, about 30 seconds. Add zucchini, bell pepper, and tomatoes; cook, stirring, until vegetables are softened, about 6 minutes longer. Stir in basil, salt, and pepper.
  3. 3 Pour eggs evenly over vegetable mixture. Cook, without stirring, until eggs are almost set, about 5 minutes.
  4. 4 Sprinkle frittata with feta. Place skillet 5 inches from heat and broil until frittata is set and top is golden, about 3 minutes longer. Slide frittata onto serving plate and cut into 4 wedges. Serve hot, warm, or at room temperature.
  5. Serving size: 1 wedge

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