Summer-Garden Frittata Recipe

Name: Summer-Garden Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped tomato; 2 tablespoons chopped fresh or 2 teaspoons dried basil; 1 tablespoon balsamic vinegar; 1 cup cooked small seashell macaroni (about 1/2 cup uncooked); 1/4 teaspoon salt; 1/4 teaspoon pepper; 5 large egg whites, lightly beaten; 1 egg yolk, lightly beaten; 2 teaspoons reduced-calorie margarine; Cooking spray; 1/2 cup chopped onion; 3 garlic cloves, minced; 2 cups diced zucchini; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Servings: persons

1 cup chopped tomato
2 tablespoons chopped fresh or 2 teaspoons dried basil
1 tablespoon balsamic vinegar
1 cup cooked small seashell macaroni (about 1/2 cup uncooked)
1/4 teaspoon salt
1/4 teaspoon pepper
5 large egg whites, lightly beaten
1 egg yolk, lightly beaten
2 teaspoons reduced-calorie margarine
Cooking spray
1/2 cup chopped onion
3 garlic cloves, minced
2 cups diced zucchini
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1
Preheat oven to 450u00b0.
2
Combine first 3 ingredients in a small bowl; stir well. Set aside. Combine macaroni and next 4 ingredients (macaroni though egg yolk) in a medium bowl; stir well. Set aside.
3
Melt margarine over medium heat in a 10-inch nonstick skillet coated with cooking spray. Add onion and garlic; saute 4 minutes. Add zucchini; saute 5 minutes. Stir in macaroni mixture; spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set.
4
Wrap handle of skillet with foil; place skillet in oven, and bake at 450u00b0 for 5 minutes or until almost set. Sprinkle with cheese; bake an additional minute or until cheese melts. Top each serving with 1/2 cup tomato mixture.
5
Note: Substitute 3/4 cup egg substitute for 5 egg whites and 1 egg yolk, if desired.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup chopped tomato, 2 tablespoons chopped fresh or 2 teaspoons dried basil, 1 tablespoon balsamic vinegar, 1 cup cooked small seashell macaroni (about 1/2 cup uncooked), and more.

Yes, Summer-Garden Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer-Garden Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions