Zucchini and Sun Dried Tomato Frittata

Zucchini and Sun Dried Tomato Frittata

Prep Time

30 Mins






Vegetarian, Diabetic, Gluten-Free, Denise
Eggs, cheese and sauteed veggies are baked together until golden brown, then sliced into wedges and served with toast and a side of your favorite fresh fruit.


1 Tbsp. olive oil
1/2 onion, thinly sliced
1 medium zucchini, sliced or cut into thin matchsticks
1/4 cup chopped sun dried tomatoes (look for the soft, ready-to-eat variety usually found near the produce section in supermarkets)
4 eggs (cage-free)
2 egg whites (cage-free)
1 Tbsp. fresh parsley (or other chopped herbs)
1/4 tsp. black pepper
1/8 tsp. salt
2 Tbsp. grated parmesan cheese
2 slices whole-grain bread, toasted (use gluten-free bread if following a gluten-free diet)
1 grapefruit, halved


1. Preheat the broiler.
2. Heat the oil in a 10"" nonstick ovenproof skillet over medium heat. Add the onion and saute until soft, 5 to 7 minutes.
3. Add the zucchini and cook until softened, about 5 minutes. Stir in the tomatoes and reduce the heat to low.
4. While the vegetables are cooking, in a medium bowl, beat the eggs and egg whites with the parsley, pepper, and salt until just mixed.
5. Pour the eggs into the skillet and stir to combine with the vegetables. Cover the skillet and cook, without stirring, until the eggs are nearly cooked through (only the very top should still be wet), about 10 minutes.
6. Sprinkle the frittata with the cheese and place the pan in the oven, 4 inches from the broiler, for 2 to 3 minutes, or until the top is golden brown and puffed.
7. Unmold the frittata and cut into 4 wedges. To serve, plate 2 wedges with 1 slice toast and 1/2 grapefruit.

Nutritional Information

  • Total Fat: 19g
    • Saturated Fat: 5g
  • Cholesterol: 375g
  • Sodium: 650g
  • Protein: 26g
  • Total Carbohydrate: 40g
    • DietaryFiber: 8g
    • Sugar: 17g