We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Basil-Zucchini-Potato Frittata

(0)
  0 reviews
  • 15 min prep time
  • 25 min total time
  • 10 ingredients
  • 4 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Add variety of vegetables to your family’s Italian dinner! Serve this classic frittata topped with pasta sauce.

Ingredients

1
teaspoon olive or canola oil
1/2
cup medium red bell pepper, chopped (1/2 medium)
1
small onion, chopped (1/3 cup)
1
cup refrigerated shredded hash-brown potatoes (from 20-oz bag)
1
medium zucchini, shredded (about 2 cups)
1
tablespoon water
3
whole eggs plus 3 egg whites, lightly beaten, or 1 1/4 cups fat-free cholesterol-free egg product (from two 8-oz cartons)
2
tablespoons chopped fresh basil or 1 teaspoon dried basil leaves
1/2
teaspoon garlic salt
1
cup reduced-fat tomato pasta sauce, heated

Steps

  • 1 In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 5 minutes, stirring frequently.
  • 2 Reduce heat to medium. Add potatoes, zucchini and water; cover and cook 5 to 6 minutes, adding an additional 1 tablespoon water if necessary to prevent sticking, until vegetables are tender.
  • 3 Meanwhile, in medium bowl, mix beaten eggs and egg whites, the basil and garlic salt until well blended.
  • 4 Pour egg mixture over vegetables. Reduce heat to medium-low; cover and cook 7 to 10 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until egg mixture is set but still moist on top. Cut into wedges; serve topped with warm pasta sauce.
  • 1 In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 5 minutes, stirring frequently.
  • 2 Reduce heat to medium. Add potatoes, zucchini and water; cover and cook 5 to 6 minutes, adding an additional 1 tablespoon water if necessary to prevent sticking, until vegetables are tender.
  • 3 Meanwhile, in medium bowl, mix beaten eggs and egg whites, the basil and garlic salt until well blended.
  • 4 Pour egg mixture over vegetables. Reduce heat to medium-low; cover and cook 7 to 10 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until egg mixture is set but still moist on top. Cut into wedges; serve topped with warm pasta sauce.

Expert Tips

Add variety of vegetables to your family’s meal! Serve this classic frittata topped with pasta sauce - a delightful Italian meal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
70
% Daily Value
Total Fat
7g
12%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
160mg
53%
Sodium
530mg
22%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
13%
Sugars
8g
Protein
10g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved