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Zucchini and Tomato Frittata
Arugula and Pear Salad
Ingredients
- 3 zucchini, cut in half moons
- 3 cups halved grape tomatoes
- 1½ cups chopped red bell pepper
- 2 Tbsp canola oil
- 12 large eggs
- 4 green onions, chopped
- 3 cloves garlic, minced
- 1½ tsp Italian seasoning
- ¾ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 400°F. Sauté zucchini, tomatoes, and bell pepper in hot oil in a large cast-iron skillet 6 to 8 minutes or until tender.
- Whisk together eggs, onions, garlic, Italian seasoning, salt, and pepper in a large bowl; pour over vegetables in skillet.
- Bake 20 to 25 minutes or until set and browned. Serve half, and reserve remaining half for another meal.
Side Dish Ingredients
- ½ (5-oz) pkg arugula
- 1 red pear, thinly sliced
- 2 Tbsp thinly sliced red onion
- 2 Tbsp olive oil
- 1 Tbsp white wine vinegar
- ¼ tsp pepper
- Pinch of salt
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 3 | |
| Calories |
235
|
120
|
355
|
| Fat (g) | 15 | 9 | 24 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 16 | 1 | 17 |
| Carb (g) | 15 | 9 | 24 |
| Fiber (g) | 3 | 2 | 5 |
| T. Sugs (g) | 5 | 6 | 11 |
| A. Sugs (g) | 0 | 0 | 0 |
