Basil-Zucchini-Potato Frittata

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

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  • prep time 15 min
  • total time 25 min
  • ingredients 10
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
160mg
160%;
Sodium
530mg
530%;
Total Carbohydrate
27g
27%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
45%;
Calcium
6%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.