Skinnytaste · by Gina Homolka★ 5.0 (24)
Tomato and Zucchini Frittata
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 24%
CARBS 9G20% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 11G55% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-filled frittata with summer zucchini, tomatoes, and Asiago cheese. Baked until golden and perfect for any meal.
mainamericanegg disheggs🍳 skillet🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 tsp olive oil
- 1 medium onion (diced)
- 1-1/2 cups zucchini (diced into matchsticks, 7 oz total)
- 5 large eggs
- 2 large egg whites
- 1/4 cup Asiago cheese (grated)
- kosher salt and fresh pepper (to taste)
- 2 medium vine ripe tomatoes (about 8 oz, cored and thinly sliced crosswise)
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 24%
CARBS 9G20% OF CAL
2G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 11G55% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 451mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 391mg
- Calcium
- 97mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 451MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.