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Summer Vegetable Fritatta is for Breakfast.

Summer Vegetable Fritatta takes 5 minutes to prepare.

Summer Vegetable Fritatta takes 15 minutes to cook.

Summer Vegetable Fritatta makes 2 servings.

The ingredients for Summer Vegetable Fritatta are:

1 cup sliced zucchini
1 cup sliced summer squash
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1 garlic clove minced
1/2 tsp fresh chopped basil
2 whole eggs
2 egg whites
1/4 tsp salt
dash of black pepper
1/2 medium tomato cut into wedges
1 Tbsp parmesan cheese

Here is how you make Summer Vegetable Fritatta:

Prepare oven for broiling and place the rack on the highest setting. Heat an oven safe omlette pan to medium high heat. Saute zucchini, squash, pepper, onion, garlic basil and half of the salt in olive oil for 5 to 7 minutes or until tender. In a small bowl, whisk eggs, pepper and remaining salt. Add eggs to the pan and stir just a bit. Let eggs cook for about 2 minutes (the top will still be a little runny). Place the tomatoes on top and sprinkle with parmesan cheese. Move the omlette pan to the oven and broil 1 to 2 minutes or until eggs are golden. Serves 2Number of Servings: 2Recipe submitted by SparkPeople user ACARBINE.

The nutritional information for Summer Vegetable Fritatta is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 170.2

• Total Fat: 10.6 g
• Cholesterol: 214.5 mg
• Sodium: 419.7 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 3.0 g
• Protein: 9.3 g