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Summer Garden Vegetable Frittata - a 21 Day Fix recipe on ConfessionsOfAFitFoodie.com

21 Day Fix Summer Frittata

  • Author: NancyLynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

Garden vegetable goodness is what you’ll find in this 21 Day Fix frittata. Farm fresh eggs and healthy veggies are packed in this delicious baked egg dish.


Scale

Ingredients

  • 2 tsp olive oil
  • 1/2 onion, diced
  • 1 cup of diced zucchini
  • 1 cup of sliced cherry or grape tomatoes
  • 1 T fresh chopped basil
  • 4 large eggs
  • 4 large egg whites
  • 2/3 cup Parmesean cheese blend, shaved or shredded
  • Sprinkle of salt and fresh pepper

Instructions

  1. Preheat oven to 400 degrees
  2. Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high. Season with salt and pepper and cook 2 to 3 minutes.
  3. In a medium bowl whisk eggs, egg whites, and 1/2 of cheese.
  4. Pour the eggs into the skillet, making sure they cover all the vegetables. Add tomatoes and basil.
  5. When the edges begin to set (about 2-3 minutes in), top with the rest of the cheese. Move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked.
  6. Cut into 4 pieces and serve warm.

Notes

Makes 4 servings

21 Day Fix: 1/2 GREEN, 1/2 BLUE, ~1 RED

WW Freestyle: 3 points per serving

Keywords: breakfast, frittata, oven, eggs, vegetables, gluten-free, grain-free, low-carb