Best 2 Zucchini Tomato Frittata Recipes

**Zucchini Tomato Frittata: A Savory Italian Dish with Variations to Delight Every Palate**

Indulge in the vibrant flavors of the Mediterranean with our Zucchini Tomato Frittata, a delectable Italian dish that combines the goodness of fresh zucchini, ripe tomatoes, and eggs into a golden-brown masterpiece. This versatile recipe offers a symphony of textures, from the tender zucchini and juicy tomatoes to the fluffy eggs, making it a perfect choice for breakfast, brunch, or lunch. With three additional recipe variations, including a vegetarian option, a protein-packed meat lover's delight, and a cheesy extravaganza, this article caters to every taste and dietary preference. Get ready to impress your family and friends with this easy-to-make, colorful, and incredibly flavorful dish.

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ZUCCHINI TOMATO FRITTATA

Zucchini Tomato Frittata image

" 'Frittata' is Italian for 'omelet,' and this dinner entree is packed full of veggies. Egg substitute and low-fat cheese lighten it up, making for a healthy meal. It's great for a quick late-night bite." Kim Sosebee - Cleveland, Georgia

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/3 cup sun-dried tomatoes (not packed in oil)
1 cup boiling water
1-1/2 cups egg substitute
1/2 cup 2% cottage cheese
2 green onions, chopped
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/8 teaspoon crushed red pepper flakes
1 cup sliced zucchini
1 cup fresh broccoli florets
1 medium sweet red pepper, chopped
2 teaspoons canola oil
2 tablespoons grated Parmesan cheese

Steps:

Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a large bowl, whisk the egg substitute, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside. , In a 10-in. ovenproof skillet, saute the 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 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 484mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

ZUCCHINI-TOMATO FRITTATA SANDWICHES

Zucchini-Tomato Frittata Sandwiches image

Categories Sandwich Egg Tomato Vegetable Breakfast Brunch Sauté Vegetarian Lunch Fall Spring Summer Winter Healthy Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 4 Servings

Number Of Ingredients 12

Ingredients

3 large egg whites
2 large eggs
2 tablespoons thinly sliced fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 medium zucchini, trimmed, very thinly sliced
2 plum tomatoes, seeded, chopped
1 garlic clove, minced
8 slices crusty Italian bread or wheat bread
2 tablespoons tapenade*
1 large bunch arugula, trimmed

Steps:

Whisk first 5 ingredients in medium bowl to blend. Heat oil in 9-inch-diameter nonstick skillet over medium-high heat. Add zucchini and sauté 2 minutes. Add tomatoes and garlic; sauté 1 minute. Spread vegetables in even layer in skillet. Add egg mixture to skillet; reduce heat to low and cook 2 minutes. Cover and cook until top of egg mixture is set, about 3 minutes longer. Run spatula around sides of skillet to loosen frittata, then slide out onto plate. Cut frittata into 4 wedges.
Place 4 bread slices on work surface. Spread each with § tablespoon tapenade. Top each with some arugula, then 1 frittata wedge. Top with remaining bread slices. Cut sandwiches crosswise in half and serve.
*A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets.

Tips:

Use a variety of vegetables: Don't limit yourself to just zucchini and tomatoes. Try adding other vegetables like spinach, mushrooms, or bell peppers.
Don't overcook the eggs: The frittata should be cooked until the eggs are just set, but not overcooked. Otherwise, it will be dry and tough.
Serve with your favorite toppings: A frittata is a versatile dish that can be served with a variety of toppings. Try adding cheese, salsa, or sour cream.
Make it ahead of time: A frittata can be made ahead of time and reheated later. This makes it a great option for busy weeknights.

Conclusion:

A zucchini tomato frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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