Lunch

Roasted Tomato and Zoodle Frittata is for Lunch.

Roasted Tomato and Zoodle Frittata takes 15 minutes to prepare.

Roasted Tomato and Zoodle Frittata takes 45 minutes to cook.

Roasted Tomato and Zoodle Frittata makes 6 servings.

The ingredients for Roasted Tomato and Zoodle Frittata are:

1 tbsp Extra Virgin Olive Oil
1/2 medium (2-1/2" dia) Onions, raw
2 clove Garlic, minced
1 large Zucchini, spiralized
6 large Egg, fresh, whole, raw
1/2 cup cherry tomatoes, halved
4 ounces cooked flank steak, chopped

Here is how you make Roasted Tomato and Zoodle Frittata:

Preheat oven to 350 degrees F. In a large cast iron skillet heat oil and add chopped onion and minced garlic and cook for 5 minutes until vegetables are tender. Add the zucchini noodles (Zoodles) and stir gently. Season with salt and pepper. At this point, if using additional protein, add the chopped beef (or chicken, or Canadian bacon) and cook for 2 minutes. Meanwhile, in a medium bowl, whisk the eggs. Arrange the onion and the zucchini noodles so they're evenly spread out in the skillet. Slowly pour the eggs in and increase the heat to medium high. Season with salt and pepper and allow to cook until the edges start to pull away from the skillet (3-4 minutes). Add the cherry tomatoes to the skillet and transfer to the oven. Cook until the top is no longer runny, 15-20 minutes.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user DEEA2Z.

The nutritional information for Roasted Tomato and Zoodle Frittata is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 128.9

• Total Fat: 8.6 g
• Cholesterol: 195.5 mg
• Sodium: 85.9 mg
• Total Carbs: 2.1 g
• Dietary Fiber: 0.4 g
• Protein: 10.5 g