Ingredients
-
2
-
1
-
1 - 1/2
-
5
-
2
-
1/4
-
-
2
-
-
-
-
-
-
-
Directions
What I love about frittatas is that you can enjoy them for any meal and they are so inexpensive to make. Todays leftovers from lunch are going to be tomorrows breakfast. Perfect for meatless mondays, gluten free, clean eating and low carb diets. Also great for meal prep.,Divide into 4 meal prep containers. Keep covered and refrigerate for 3 to 4 days. To reheat, microwave in 30-second intervals until heated through.,To cut the zucchini into matchsticks, cut the zucchini in half and trim off the ends. Slice them lengthwise into 1/4-inch thick slices, then cut the slices into thin matchsticks.,Swap out the Asiago cheese for Parmesan or Pecorino Romano.,Add some baby spinach to the mix of veggies for added nutrition.,Light Swiss Chard Frittata,Spinach and Feta Frittata,Turkey and Sweet Potato Frittata,Caramelized Onion, Zucchini and Red Pepper Frittata
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Steps
|
1
Done
|
Heat Oil in a 10-Inch Skillet Over Medium-Low Heat Stir in Onion and Cook Until Slightly Golden, About 8 to 10 Minutes Add Zucchini, Increase Heat to Medium-High, Season With Salt and Pepper and Cook 2 to 3 Minutes or Until the Moisture Dries Up, Stirring Occasionally |
|
2
Done
|
in a Medium Bowl Whisk Eggs, Egg Whites, Asiago, Salt and Pepper. |
|
3
Done
|
Pour the Eggs Into the Skillet Making Sure They Cover All the Vegetables. Arrange Tomatoes in an Overlapping Pattern on Top and Season With Salt and Pepper. When the Edges Begin to Set (about 2 Minutes) Move Skillet to Oven. Cook About 16 to 18 Minutes, or Until Frittata Is Completely Cooked. Serve Warm, Cut Into 4 Pieces. |
