Zucchini Frittata with Tomato-Onion Sauce
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 4
Difficulty: Advanced
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 4
Difficulty: Advanced
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onion, undrained
1 teaspoon Gulden's® Spicy Brown Mustard
1 teaspoon honey
PAM® Original No-Stick Cooking Spray
1-1/2 cups finely chopped zucchini
1 cup finely chopped white button mushrooms
8 eggs, lightly beaten
2 green onions, chopped
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 88 mg | 9% |
Carbohydrate | 10 g | 3% |
Cholesterol | 373 mg | 124% |
Total Fat | 11 g | 17% |
Iron | 2 mg | 13% |
Calories | 198 kcal | 10% |
Sodium | 316 mg | 13% |
Protein | 14 g | 28% |
Saturated Fat | 3 g | 17% |
Sugars | 6 g | 1% |
Vitamin C | 12 mg | 21% |
Combine undrained tomatoes, mustard and honey in medium saucepan. Place over medium-high heat; cook 10 minutes or until thickened and most of juice has cooked away, stirring several times.
Spray shallow 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add zucchini and mushrooms; cook 5 minutes or until starting to brown on edges, stirring several times. Reduce heat to medium-low; pour eggs over vegetables. Cover skillet. After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow eggs to flow underneath several times. Cover; continue cooking 4 minutes or until set.
Stir green onions into tomato sauce. Cut frittata into 4 wedges. Top each wedge with tomato sauce.
By covering the skillet after adding the eggs, one can save energy and eliminate the need to finish the frittata under the broiler. Use a piece of foil as a cover if the skillet has no lid.
Zucchini Frittata with Tomato-Onion Sauce