Friday, March 13, 2009

Zucchini, Carrot, and Tomato Frittata

This frittata was amazing. The fact that I found the recipe in a cookbook entitled Just 100 Calories makes it even better. It is lacking nothing in taste, in fact I would even say that the taste is phenomenal.

To be honest, I would have eaten the entire frittata by myself. Since I have a family and they happened to be sitting next to me and staring at me with some beautiful brown eyes, I did end up sharing.  Some.  Ok, as little as possible.  Then I made another frittata as soon as I woke up the next day. That time I shared about 1/4 of it and did so with a forced smile on my face.  I wanted the entire thing for myself. I'm really not that selfish in general, I mean, I will normally share food with my kids.  I just wanted this particular food for myself.  Just sayin'.

1 teaspoon olive oil
1 onion, chopped medium
1/2 cloves garlic, minced
2 eggs
2 egg whites
1 zucchini, trimmed
2 carrots, peeled
2 tomatoes, chopped
1/4 cup fresh basil (I used up to 1/2 cup basil)


1. Grate zucchini and carrots in food processor or by hand. I used a food processor and it took about 5-7 pulses and wah-la. Grated veggies.

2. Heat oil in a large nonstick skillet, add onion and garlic and saute for 5 minutes, stirring frequently. Onions will begin to caramelize and turn golden brown.

3. Beat the eggs and egg whites together in a bowl. Because of the additional egg whites, the mixture will not appear to whisk together as just whole eggs do. That's OK.

4. Pour over sauteed onions into the skillet. Using a spatula, pull the egg mixture from the sides of the skillet into the center.

5. Once the base has set lightly, add the grated zucchini, carrots, and tomatoes. As always, I omitted the tomatoes. It will appear that there are too many vegetables when you first add them to the base.

6. Add salt and pepper to taste and continue to cook over low heat until the eggs are set to your personal preference. I do not like anything runny when eating eggs. To cook to my personal preference on LOW heat took about 10-12 minutes. To speed up the process, you can tilt pan to the sides and slightly lift the frittata with a spatula to allow the runny portions to get to the outer sides of the pan.

7. Shred basil.

8. Cut frittata into eighths and sprinkle with shredded basil. Serve two wedges per person and enjoy! Unless you are like me and take the entire plate and shut yourself into a closet so no one knows what you are doing.....:-)

Serves 4: Calories 106; Total Fat 5.8g; Saturated Fat 1.2g; Cholesterol 93mg; Sodium 86mg; Total Carbohydrates 8.5g; Dietary Fiber 2.1g; Sugars 4.2g; Protein 6.0g; Vitamin A 109%; Vitamin C 25%; Calcium 4%; Iron 5%

Recipe from Just 100 Calories


hands full said...

I am missing the printable recipe -I hope you don't stop doing that! I think I will try this soon, as well as the last post, salad with Flank Steak - my favorite meat! Laura

suz said...

That sounds so good!

Ann said...

I would eat that:) Anything with fresh Basil on it, makes it a good thing!!!!

Mamahollioni said...

Sorry Laura....I forgot to include a printable version on the original post. It's all you should find it at the bottom of the post now!:-)