Breakfast

zucchini tomato frittata is for Breakfast.

zucchini tomato frittata takes 30 minutes to prepare.

zucchini tomato frittata takes 60 minutes to cook.

zucchini tomato frittata makes 6 servings.

The ingredients for zucchini tomato frittata are:

2 cup, sliced Zucchini
.5 cup, chopped Onions, raw
1 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
4 large Egg, fresh, whole, raw
6 tbsp Egg Whites - Great Value 100% Liquid
8 tbsp Daisy Light Sour Cream
3 oz Mozzarella Cheese, part skim milk
3 oz Cabot 75% Light Vermont Cheddar (1oz)

Here is how you make zucchini tomato frittata:

spray 9" pie plate with pamline bottom with sliced zucchinisalt and pepper to tastethinly slice onion, layer on top of zucchiniBake at 350 until zucchini is softenedWhisk together eggs and eggwhites.Slice tomato and layer over zucchini and onionpour egg mixture over the whole thinggrate the cheese and mix with sour cream, dollop over the top.Bake at 350 for approximately 35 min until set and lightly browned on topServing Size: 9" pie, 6 slicesNumber of Servings: 6Recipe submitted by SparkPeople user CRLYNJ01.

The nutritional information for zucchini tomato frittata is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 168.0

• Total Fat: 8.5 g
• Cholesterol: 143.9 mg
• Sodium: 259.1 mg
• Total Carbs: 6.8 g
• Dietary Fiber: 1.3 g
• Protein: 15.9 g

The dietary needs meet for zucchini tomato frittata is Vegetarian