Veggie Frittata

Total Time: Prep/Total Time: 30 min.,Makes: 6 servings

I was impressed with myself that I could omit dairy and still create something so good! Use any vegetables in this recipe, then add a salad, fruit cup or yogurt on the side. —Kizmet Byrd, Fort Wayne, Indiana

Ingredients

  • 9 large eggs
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 1/2 cup chopped carrot
  • 1/2 cup chopped sweet red pepper
  • 1/3 cup chopped red onion
  • 1/2 cup sliced zucchini
  • 2 tablespoons chopped fresh basil, divided
  • 2 garlic cloves, minced
  • 1/2 cup grape tomatoes, halved

Directions

  1. Preheat broiler. In a large bowl, whisk eggs, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended.
  2. In a 10-in. broiler-safe skillet, heat oil over medium-high heat. Add carrot; cook and stir until crisp-tender, 4-5 minutes. Add red pepper and red onion; cook and stir until crisp-tender, 1-2 minutes. Add zucchini, 1 tablespoon basil, the garlic and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir until vegetables are tender.
  3. Reduce heat to medium-low; pour in egg mixture. Cook, covered, until nearly set, 4-6 minutes. Add tomatoes; cook, uncovered, until edge begins to pull away from the pan, about 3 minutes.
  4. Broil 3-4 in. from heat until eggs are completely set, 1-2 minutes. Let stand 5 minutes. Sprinkle with remaining 1 tablespoon basil; cut into wedges.

NutritionFacts

1 piece: 145 calories, 10g fat (3g saturated fat), 279mg cholesterol, 313mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 10g protein.
Diabetic Exchanges: 1 vegetable, 1 medium-fat meat, 1 fat.

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