GARDEN FRITTATA
- Yield
- 24 portions
- Portion Size
- 1 slice
| Ingredients: | Measure: |
|---|---|
|
Zucchini, cut in half horizontally, sliced into half moons
|
3-1/2 cups |
|
Yellow squash, cut in half horizontally, sliced into half moons
|
3-1/2 cups |
|
Yellow onions, sliced
|
3 cups |
| 9 cups | |
|
Garlic, minced
|
4 tbsp |
|
Fresh thyme, chopped
|
5 tbsp |
|
Eggs
|
24 |
|
Ground black pepper
|
4 tsp |
|
White cheddar cheese, shredded, divided
|
1-1/2 cups |
| 3 cups | |
|
Smoked paprika
|
3 tbsp |
Directions
-
Preheat oven to 350°F.
-
Place zucchini, squash, onions and tomatoes on baking sheet. Roast vegetables until lightly carmelized, about 10 to 12 minutes. Leave oven on.
-
In bowl, whisk garlic, thyme, eggs and black pepper.
-
Grease 2 18-inch sauté pans or skillets and add roasted vegetables.
-
Pour egg mixture over vegetables and sprinkle 1 cup white cheddar cheese on top.
-
Bake in 350°F oven until golden brown and center is slightly firm, about 15 to 20 minutes.
-
While frittata is baking, mix together marinara sauce and smoked paprika in saucepan and heat.
-
To Make One Portion: Cut each frittata into 12 pie-shaped slices. Place 1 slice of frittata on plate and drizzle with warmed marinara sauce. Garnish with remaining shredded white cheddar cheese.
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 117 mg | 12% |
| Carbohydrate | 10 g | 3% |
| Cholesterol | 194 mg | 65% |
| Total Fat | 8 g | 13% |
| Iron | 2 mg | 9% |
| Potassium | 449 mg | 0% |
| Calories | 140 kcal | 7% |
| Sodium | 122 mg | 5% |
| Protein | 10 g | 20% |
| Polyunsaturated Fat | 1 g | 5% |
| Saturated Fat | 3 g | 16% |
| Sugars | 5 g | 1% |
| Dietary Fiber | 3 g | 11% |
| Vitamin C | 5 mg | 8% |
| Vitamin A | 949 iu | 19% |
Percent Daily Values are based on a 2,000 calorie diet
