Zucchini and Tomato Frittata Recipe

A frittata is an Italian version of an omelet. They are wonderful for breakfast or an elegant brunch. Zucchini and Tomato Frittata combines savory seasonings with fresh garden vegetables for a delightful dish.
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  • 1 teaspoon olive oil
  • 1 medium zucchini, cut in half lengthwise, then into 1/4-inch slices
  • 1 tomato, chopped
  • 2 teaspoons McCormick® Onions, Minced
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon McCormick® Thyme Leaves
  • 1/8 teaspoon McCormick® Black Pepper, Ground
  • 3 eggs
  • 1/2 cup shredded Cheddar cheese
10 mins
15 mins

1. Heat oil in 9-inch nonstick skillet on medium-high heat. Add zucchini; cook and stir 2 minutes. Add tomato, minced onion, garlic powder, seasoned salt, thyme leaves and pepper; cook and stir 1 minute.


2. Beat eggs in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low; cover and cook 7 minutes.


3. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.

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Nutrition (per serving)
Calories: 146 Calories
Fat: 10 Grams
Protein: 9 Grams
Cholesterol: 171 Milligrams
Carbohydrates: 5 Grams
Sodium: 222 Milligrams
Fiber: 1 Grams

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