Zucchini and Tomato Frittata The Essential WW Freestyle Cookbook (pub 2018)
3
Points®
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
Onion
1 medium
Garlic
3 clove(s)
Uncooked zucchini
2 medium
Bell pepper
1 item(s), medium, diced
Cherry tomatoes
½ cup(s)
Fresh basil
⅓ cup(s), lightly packed, thinly sliced
Table salt
½ tsp
Black pepper
½ tsp
Egg
4 item(s), large
Crumbled feta cheese
⅓ 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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