How to make zucchini and tomatoes frittata

A frittata is an Italian version of an omelet. They are wonderful for breakfast or an elegant brunch. Zucchini and Tomato Frittata combines savory seasonings with fresh garden vegetables for a delightful dish.

INGREDIENTS

6Servings

1 teaspoon olive oil

1 medium zucchini, cut in half lengthwise, then into 1/4-inch slices (2 cups)

1 medium tomato, chopped (1 cup)

2 teaspoons McCormick® Minced Onions

1/2 teaspoon McCormick® Garlic Powder

1/4 teaspoon Lawry's® Seasoned Salt

1/4 teaspoon McCormick® Thyme Leaves

1/4 teaspoon McCormick® Ground Pepper Black

6 eggs

1/4 cup milk

1/2 cup shredded Cheddar cheese

PREPARATION

Heat oil in large ovenproof nonstick skillet on medium heat. Add zucchini; cook and stir 2 minutes. Add tomato, minced onion, garlic powder, seasoned salt, thyme leaves and pepper; cook and stir 1 minute. Reduce heat to medium-low.

 

Beat eggs and milk in medium bowl with wire whisk until well blended. Pour over vegetables in skillet. Cover and cook without stirring 5 to 7 minutes or until eggs are just set on bottom.

 

Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.

NUTRITION INFORMATION (PER SERVING)

 

133 CALORIESmg

FAT195mg

CHOLESTEROL192mg

SODIUM4g

CARBOHYDRATES1g

FIBER9g

PROTEIN.