Name: Zucchini Tomato Frittata
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1/3 cup sundried tomatoes - not packed in oil!; 1 cup boiling water; 6 large eggs; 1/2 cup 2% cottage cheese; 2 green onions, chopped; 1/4 cup minced fresh basil or 1 Tbsp dried basil; 1/8 tsp crushed red pepper flakes; 1 cup sliced zucchini; 1 cup fresh broccoli florets; 1 medium red bell pepper, chopped; 2 tsp olive or avocado oil; 1/4 cup fresh grated parmesan cheese

Joan

Zucchini Tomato Frittata

Serves 4 Adapted from Taste of Home Farm Fresh Favorites

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4

Course: Breakfast, Brunch

Cuisine: Eggs

Ingredients Method

Ingredients

1/3 cup sundried tomatoes – not packed in oil!
1 cup boiling water
6 large eggs
1/2 cup 2% cottage cheese
2 green onions, chopped
1/4 cup minced fresh basil or 1 Tbsp dried basil
1/8 tsp crushed red pepper flakes
1 cup sliced zucchini
1 cup fresh broccoli florets
1 medium red bell pepper, chopped
2 tsp olive or avocado oil
1/4 cup fresh grated parmesan cheese

Method

Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside
In large bowl, whisk the eggs, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside.
In a 10 inch oven proof skillet, saute zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with reserved egg mixture. Cover and cook for 4-6 minutes or until nearly set.
Uncover skillet. Sprinkle with Parmesan cheese. Broil 3-4 inches from the heat for 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into 4 wedges.