Recipe

Summer-garden Frittata Recipe


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Ingredients
  • 2 tsps reduced-calorie margarine
  • 1 c cooked small seashell macaroni (about 1/2 c uncooked)
  • 1 egg yolk, lightly beaten
  • 3 garlic cloves, minced
  • 1/2 c sliced onion
  • 2 c sliced zucchini
  • 1/2 c (2 oz) shredded part-skim mozzarella cheese
  • 1/4 tsp pepper
  • 1/4 tsp salt
  •  Cooking spray
  • 1 c sliced tomato
  • 5 large egg whites, lightly beaten
  • 2 tbsps sliced fresh or 2 tsps dried basil
  • 1 tbsp balsamic vinegar

Directions
  • Step #1 Preheat oven to 450°.
  • Step #2 Combine first 3 ingredients in a small bowl; stir well.
  • Step #3 Set aside.
  • Step #4 Combine macaroni & next 4 ingredients (macaroni though egg yolk) in a medium bowl; stir well.
  • Step #5 Set aside.
  • Step #6 Melt margarine over med-heat/flame in a 10-inch nonstick skillet coated with cooking spray.
  • Step #7 Add onion & garlic; sauté 4 mins.
  • Step #8 Add zucchini; sauté 5 mins.
  • Step #9 Stir in macaroni mixture; spread evenly in bottom of skillet.
  • Step #10 Cook over medium-low heat 5 mins or until almost set.
  • Step #11 Wrap handle of skillet with foil wrap; place skillet in oven, & bake this at 450° for 5 mins or until almost set.
  • Step #12 Sprinkle top with cheese; bake an extra min or until cheese melts.
  • Step #13 Top each serving with 1/2 c tomato mixture.
  • Step #14 Note: Substitute 3/4 c egg substitute for 5 egg whites & 1 egg yolk, if desired.
  • Enjoy the Summer-Garden Frittata recipe

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