Basil-Zucchini-Potato Frittata

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

  • 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
  • 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.
  • 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.
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