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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Garden Frittata Recipe

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This recipe for Garden Frittata is from It's All Relatives, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1 small onion, chopped
1 cup (4 ounces) shredded part-skim mozzarella
1 medium tomato, sliced
¼ cup crumbled feta cheese
4 eggs
1 cup fat-free milk
2 tablespoons minced fresh basil
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon pepper
¼ cup shredded Parmesan cheese

Directions:
Directions:
In a microwave-safe bowl, combine the squash, zucchini, and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.
Transfer to a 9-in pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.
In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
Bake, uncovered, at 375º for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
I can't believe I haven't shared this recipe before! I use this recipe the most of any in that cookbook, except maybe Vegetable Focaccia.
I have used 1 whole egg and enough egg whites 6 egg whites or any other combination that yields 1 cup of egg. There is plenty of flavor from the cheeses and texture from the vegetables.
I usually have to use dried basil (1 teaspoon) because I rarely have fresh basil on hand.
I also usually cut the "pie" into 6 (168 calories) pieces rather than 8 (126 calories).

 

 

 

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