Zucchini and Tomato Frittata

Name: Zucchini and Tomato Frittata
Prep time: 10 min
Cook time: 15 min
Yield: 6
Cuisine: Italian,
Ingredients: 1 tsp olive oil; 1 medium zucchini cut in half lengthwise, then into 1/4-inch slices (2 cups); 1 medium tomato chopped (1 cup); 2 tsps McCormick® Onions, Minced; 1/2 tsp McCormick® Garlic Powder; 1/4 tsp Lawry's® Seasoned Salt; 1/4 tsp McCormick® Thyme Leaves; 1/4 tsp McCormick® Black Pepper, Ground; 6 eggs; 1/4 cup milk; 1/2 cup shredded Cheddar cheese

A frittata is an Italian version of an omelet. It’s wonderful for breakfast or an elegant brunch. One of our favorite versions is a frittata with zucchini and tomatoes. This zucchini and tomato frittata combines savory seasonings with fresh garden vegetables for a deli... Read More Read Less

10m

PREP TIME

15m

COOK TIME

133

CALORIES

11

INGREDIENTS

Servings: 6

Ingredients

1 teaspoon olive oil
1 medium zucchini, cut in half lengthwise, then into 1/4-inch slices (2 cups)
1 medium tomato, chopped (1 cup)
2 teaspoons McCormick® Minced Onions
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon Lawry's® Seasoned Salt
1/4 teaspoon McCormick® Whole Thyme Leaves
1/4 teaspoon McCormick® Pure Ground Black Pepper
6 eggs
1/4 cup milk
1/2 cup shredded Cheddar cheese

KEY PRODUCTS

INSTRUCTIONS

1 Heat oil in large ovenproof nonstick skillet on medium heat. Add zucchini; cook and stir 2 minutes. Add tomato, minced onion, garlic powder, seasoned salt, thyme leaves and pepper; cook and stir 1 minute. Reduce heat to medium-low.
2 Beat eggs and milk in medium bowl with wire whisk until well blended. Pour over vegetables in skillet. Cover and cook without stirring 5 to 7 minutes or until eggs are just set on bottom.
3 Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.