dmarkey
09-22-2000, 12:11 PM
This recipe is from the "O" Magazine. The points could be reduced by using an egg substitute.
Diane
Zucchini and Tomato Fritata serves 8 3 Points per serving
8 eggs, beaten
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. minced chives or green onion
2 Thsp. extra-virgin olive oil
2 zucchini, thinly sliced
1/4 cup thinly sliced Vidalia onion
1 medium tomato, peeled and chopped
1 garlic clove, minced
1. Preheat the oven to 350. In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives. Set aside.
2. In a 10-inch ovenproof nonstick skillet, heat 1 Tbsp. oil over medium heat. Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl. Repeat with the rest of the zucchini and reserve. Add the remaining 1 Tbsp. oil to the skillet and cook onions, tomato and garlic for 5 minutes, or until the onions are tender.
Return the zucchini to the skillet, evenly distributing it. Add the egg mixture. Cook 3 minutes, or until the bottom of the frittata is just set.
3. In the oven, bake the frittata 12 to 15 minutes, or until it is completely set and golden brown. Invert it onto a plate.
Each serving; about 128 calories, 8g. protein, 3g. carbohydrate, 9g. total fat (3g. saturated), 1g. fiber,214 mg. cholesterol, 258 mg. sodium.
Diane
Zucchini and Tomato Fritata serves 8 3 Points per serving
8 eggs, beaten
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. minced chives or green onion
2 Thsp. extra-virgin olive oil
2 zucchini, thinly sliced
1/4 cup thinly sliced Vidalia onion
1 medium tomato, peeled and chopped
1 garlic clove, minced
1. Preheat the oven to 350. In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives. Set aside.
2. In a 10-inch ovenproof nonstick skillet, heat 1 Tbsp. oil over medium heat. Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl. Repeat with the rest of the zucchini and reserve. Add the remaining 1 Tbsp. oil to the skillet and cook onions, tomato and garlic for 5 minutes, or until the onions are tender.
Return the zucchini to the skillet, evenly distributing it. Add the egg mixture. Cook 3 minutes, or until the bottom of the frittata is just set.
3. In the oven, bake the frittata 12 to 15 minutes, or until it is completely set and golden brown. Invert it onto a plate.
Each serving; about 128 calories, 8g. protein, 3g. carbohydrate, 9g. total fat (3g. saturated), 1g. fiber,214 mg. cholesterol, 258 mg. sodium.