Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
A quick and healthy recipe perfect for Sunday morning breakfast or brunch.
✓ This recipe has been approved by a Sunnybrook dietitian.
Ingredients
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1 cup diced zucchini
- 4 eggs + 1/2 cup egg whites
- 1/4 cup skim milk
- 1 cup halved cherry tomatoes, or gourmet tomatoes
- 2 tbsp freshly chopped fresh herbs, such as parsley and basil
- sea salt and black pepper
Instructions
- Preheat your oven’s broiler to the high setting.
- Heat the olive oil in a cast iron skillet over medium heat for 1 minute. Add the onions and zucchini and lightly sautee for 3-4 minutes or until onions begin to soften.
- In a bowl, whisk together the eggs, egg whites, and milk. Chop the herbs and stir them into the eggs.
- Reduce the heat on the stove and gently place the halved cherry tomatoes, cut side up, on top of the onion and zucchini pieces. Sprinkle with sea salt and black pepper, then carefully pour the egg mixture over top.
- Keep the skillet on the burner for 1 minute so that the eggs begin to set on the bottom. Using an oven mitt, transfer the skillet into the oven and broil for 8-10 minutes or until the top is golden and center is cooked.
- Carefully remove the skillet from the oven (careful, it’ll be hot!), slice the frittata into 4 pieces, and serve immediately.
Want more recipes? Visit Angela’s blog at Eat-Spin-Run-Repeat.com
