Vegetarian

Zucchini - Tomato Frittata with Curry Potatoes and asparagus is for Dinner.

Zucchini - Tomato Frittata with Curry Potatoes and asparagus takes 20 minutes to prepare.

Zucchini - Tomato Frittata with Curry Potatoes and asparagus takes 30 minutes to cook.

Zucchini - Tomato Frittata with Curry Potatoes and asparagus makes 1 servings.

The ingredients for Zucchini - Tomato Frittata with Curry Potatoes and asparagus are:

Frittata:
2/3 C. zucchini squash
2 Italian plum tomatoes
1 green onion, sliced
1/4 tsp. black pepper
1 clove garlic, minced
2/3 tbsp. olive oil
6 oz. liquid egg whites

Asparagus salad:
1 cup cooked asparagus
1 tbsp. salad dressing, low fat or non fat; low sodium
1 cup honeydew melon

Curry Potatoes
1 small potato
1/2 tsp. canola oil
1/4 small red onion, chopped
1/4 tsp. curry powder

Here is how you make Zucchini - Tomato Frittata with Curry Potatoes and asparagus:

Boil potatoes in saucepan for about 15 minutes. Steam asparagus! Start frittata.Frittata: Preheat broiler. In a small bowl, whisk egg whites lightlty with garlic, black pepper and set aside. Rinse and chop zucchini, tomato, and green onion. Heat an ovenproof skillet with the oil over medium heat and cook vegetabltes for about 4 - 5 minutes until zucchini is tender crisp. Add eggwhites, cook over med. low heat until egg whites are almost set, for about 5 minutes. Place skillet in broiler about 5 - 6 inches fromt the heat for about 1 - 2 minutes, or until top is set. Serve immediately.While frittata veggies are cooking, Drain potatoes, heat oil in skillet at medium heat, add chopped onions. Cook till soft about 3 - 4 minutes. Stir in curry powder and cook for another minuted. Add drained potatoes, mix well, cood for additional minute, serve as side dish.Add asparagus with salad dressing, low fat, of your choice, and a side dish of honeydew melon. Number of Servings: 1Recipe submitted by SparkPeople user CINDYR457.

The nutritional information for Zucchini - Tomato Frittata with Curry Potatoes and asparagus is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 541.1

• Total Fat: 12.7 g
• Cholesterol: 1.9 mg
• Sodium: 542.2 mg
• Total Carbs: 82.9 g
• Dietary Fiber: 14.7 g
• Protein: 29.8 g

The dietary needs meet for Zucchini - Tomato Frittata with Curry Potatoes and asparagus is Low Carb