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:

1 teaspoon butter

1 cup cherry tomatoes, halved

8 large eggs

2 cloves garlic, minced

¼ cup milk

Olive oil

Oregano

¼ cup Parmesan cheese, grated

Salt & pepper

1 medium zucchini, sliced

Equipment:

baking sheet

oven

frying pan

whisk

bowl

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:

Quickview
397k Calories
21g Protein
31g Total Fat
7g Carbs
14% Health Score
Limit These
Calories
397k
20%

Fat
31g
48%

  Saturated Fat
8g
55%

Carbohydrates
7g
3%

  Sugar
4g
5%

Cholesterol
507mg
169%

Sodium
548mg
24%

Get Enough Of These
Protein
21g
44%

Selenium
44µg
63%

Vitamin B2
0.75mg
44%

Phosphorus
382mg
38%

Vitamin C
23mg
29%

Vitamin E
4mg
27%

Vitamin A
1250IU
25%

Vitamin B5
2mg
24%

Calcium
232mg
23%

Vitamin B12
1µg
23%

Folate
88µg
22%

Vitamin B6
0.42mg
21%

Vitamin D
3µg
20%

Iron
3mg
19%

Vitamin K
19µg
19%

Zinc
2mg
16%

Potassium
518mg
15%

Manganese
0.29mg
15%

Magnesium
41mg
10%

Copper
0.19mg
9%

Vitamin B1
0.12mg
8%

Fiber
1g
6%

Vitamin B3
0.76mg
4%

covered percent of daily need
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