21 Day Fix Summer Frittata
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.
Servings: 4 servings
Calories: 176kcal
Ingredients
- 2 teaspoons olive oil
- 1/2 onion diced
- 1 cup diced zucchini
- 1 cup sliced cherry or grape tomatoes
- 1 tablespoon fresh chopped basil
- 4 large eggs
- 4 large egg whites
- 2/3 cup Parmesan cheese blend shaved or shredded
- Sprinkle salt and fresh pepper
Instructions
- Preheat oven to 400 degrees
- 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.
- In a medium bowl whisk eggs, egg whites, and 1/2 of cheese.
- Pour the eggs into the skillet, making sure they cover all the vegetables. Add tomatoes and basil.
- 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.
- Cut into 4 pieces and serve warm.
Notes
21 Day Fix: 1/2 GREEN, 1/2 BLUE, ~1 RED
WW Freestyle: 3 points per serving
Nutrition
Calories: 176kcal | Carbohydrates: 5g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 197mg | Sodium: 356mg | Potassium: 286mg | Fiber: 1g | Sugar: 3g | Vitamin A: 799IU | Vitamin C: 12mg | Calcium: 239mg | Iron: 1mg