Cooking Done Light

This dish serves as both a fantastic brunch, and a quick and easy dinner on those nights when you want something fast, hearty, warm and delicious!

I love to make this frittata as a brunch centerpiece and serve it with whole grain toast, assorted mini-muffins, fresh fruit, and turkey sausage or hash patties. For dinner, it goes great with a fresh mixed salad and garlic bread.

This dish is so flavorful and satisfying that it always receives rave reviews! If you are not a fan of zucchini, feel free to substitute any other veggies that you would prefer. I have made it with crumbled turkey bacon, broccoli, peppers, onion, and cheddar cheese with great results – so be sure to play around with recipe for some yummy variations!!

1/2 tablespoon extra virgin olive oil

6 green onions (scallions), including the tops, finely chopped

2 garlic cloves, minced or pressed

1 large zucchini, cut into thin rounds

1 can (about 15-16 ounces) low-sodium chopped tomatoes, drained

1/4 teaspoon each dried basil and dried thyme

1/8 teaspoon black pepper

1 large whole egg

3 additional egg whites

1 cup low fat (skim) shredded mozzarella cheese

Preheat the oven to 350 degrees. In a large, nonstick skillet with an oven-proof handle, heat the olive oil over medium heat for about 1 minute. Once the oil is hot, add the green onions and cook (uncovered) for about 5 minutes until soft. Add the garlic, zucchini, tomatoes, basil, thyme, and black pepper and cook, covered, until the zucchini is just tender (about 3 minutes).