ROASTED TOMATO & ZUCCHINI FRITTATA

Need a gluten free, primal, and ketogenic main course? ROASTED TOMATO & ZUCCHINI FRITTATA could be an excellent recipe to try. This recipe makes 3 servings with 374 calories, 20g of protein, and 30g of fat each. For $1.75 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe from Rachel Schultz requires olive oil, parmesan cheese, eggs, and garlic. Plenty of people made this recipe, and 292 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 68%, this dish is solid. Roasted Tomato and Zucchini Frittata, Tomato and Zucchini Frittata, and Tomato and Zucchini Frittata are very similar to this recipe.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees. Arrange tomatoes and garlic on a baking sheet. Season with salt, pepper & oregano. Drizzle with olive oil.Roast for 15 minutes. In a medium bowl, whisk together eggs, milk, and parmesan. Melt butter over medium-high heat in a cast iron skillet. Add zucchini and a dash of salt & pepper. Saute for about 5 minutes.Add egg mixture to pan and top with roasted tomatoes.Cook for an additional 5 minutes. Transfer pan to oven and bake for 7 minutes, or until egg is puffy. Garnish with parmesan and serve.

 

Step by step:

1. Preheat oven to 400 degrees. Arrange tomatoes and garlic on a baking sheet. Season with salt, pepper & oregano.

2. Drizzle with olive oil.Roast for 15 minutes. In a medium bowl, whisk together eggs, milk, and parmesan. Melt butter over medium-high heat in a cast iron skillet.

3. Add zucchini and a dash of salt & pepper.

4. Saute for about 5 minutes.

5. Add egg mixture to pan and top with roasted tomatoes.Cook for an additional 5 minutes.

6. Transfer pan to oven and bake for 7 minutes, or until egg is puffy.

7. Garnish with parmesan and serve.

Nutrition Information:

covered percent of daily need