Vegetarian

Zucchini, tomato fritatta is for Breakfast.

Zucchini, tomato fritatta takes 10 minutes to prepare.

Zucchini, tomato fritatta takes 50 minutes to cook.

Zucchini, tomato fritatta makes 4 servings.

The ingredients for Zucchini, tomato fritatta are:

4 large eggs
4 large egg whites
1.5 cups shredded zucchini
1 small onion
1 tbsp Parmesan cheese
2 tbsp skim milk
1 medium tomato
salt-pepper to taste

Here is how you make Zucchini, tomato fritatta:

Preheat oven to 375 degrees. Shred the zucchini and chop onion. Using cooking spray, coat skillet and saute onion and zucchini until tender. In a medium bowl, whisk together the eggs, milk and Parmesan cheese. Stir in the zucchini-onion mixture. Using cooking spray, coat a 10-12 inch baking pie plate. Pour vegetable-egg mixture into plate. Thinly slice a tomato. Place slices on top of vegetable-egg mixture, not overlapping. You may not be using the entire tomato. Bake for about 40-45 minutes, or until it no longer jiggles.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user LUVS2BIKE101.

The nutritional information for Zucchini, tomato fritatta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 114.4

• Total Fat: 5.4 g
• Cholesterol: 187.1 mg
• Sodium: 156.5 mg
• Total Carbs: 5.0 g
• Dietary Fiber: 1.0 g
• Protein: 11.3 g