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Easy Tomato & Zucchini Frittata Recipe
Tomatoes & zucchini team up for a tasty and satisfying favorite!
Frittatas are a breakfast and brunch favorite that combine all sorts of delicious ingredients into one scrumptious dish. Whip this one up for friends or family and discover just how good this low-fat, low-carb version can be! Zucchini, tomatoes, eggs, and leeks don’t just satisfy your taste buds, they get you the nutrition you need out of a complete breakfast!
Preheat oven to 400°F. While the oven heats, add grape seed oil to a 10-inch skillet over medium-low heat. Stir in leeks and cook until they're slightly golden.
Add zucchini and increase heat to medium-high. Season with salt and pepper and cook 2 to 3 minutes or until liquid reduces, stirring occasionally.
In a bowl, whisk eggs, egg whites, salt and pepper. Add zucchini mixture and stir until combined.
Pour the egg and zucchini mixture into an oven-proof dish that has been sprayed with a non-stick cooking spray. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. Cook for 20 minutes, or until the frittata is completely cooked. Serve warm.
Ready to Serve!
Did you know?
Did you know that tomatoes are an excellent source of antioxidants? These antioxidants, coupled with the amount of vitamin C found in tomatoes, make the fruit a great part of a diet to combat the formation of the free radicals that can lead to cancer. In fact, tomatoes have a strong anti-cancer reputation.
The carotenoid lycopene in tomatoes is widely considered a must-have for preventing prostate cancer. Carotenoids and beat-carotene are, in general, widely linked with cancer-fighting properties. And tomatoes pack a ton of these substances into every bite!
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