Summer Vegetable Frittata
Prep:
|
Cook:
30 minutes
4 servings
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Ingredients
2 tsp olive oil
1 medium onion, diced
1½ cups zucchini, sliced into matchsticks
4 eggs
4 egg whites
2 medium tomatoes, cored and thinly sliced crosswise
Salt and pepper
No items found.
2 tsp (10 ml) olive oil
1 medium onion, diced
262 grams zucchini, sliced into matchsticks
4 eggs
4 egg whites
2 medium tomatoes, cored and thinly sliced crosswise
Salt and pepper
No items found.
Rating
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Dietary Therapies
CDED P2
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Instructions
- Preheat oven to 400°F (205°C).
- Heat oil in an oven safe skillet over medium-low heat.
- Add onion to the pan and cook for 8-10 minutes, until softened and translucent.
- Raise heat to medium high.
- Add zucchini and season with salt and pepper; cook for 2-3 minutes.
- Whisk the eggs and egg whites together.
- Season with salt and pepper.
- Pour into the skillet, making sure to cover all the vegetables.
- Arrange tomato slices on top.
- Cook for about 2 minutes on the stovetop, until the edges begin to set.
- Transfer to the oven and cook for 16-18 minutes, until the eggs are cooked through.
No items found.
Nutritional Info
Storage
Notes
Used with permission from
Modulife
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