Zucchini-Tomato Frittata
Blueberry and Honey Crispbreads
Ingredients
- 3 Tbsp olive oil, divided
- 1 zucchini, thinly sliced
- 1 pint grape tomatoes, halved
- 8 large eggs
- 2 green onions, chopped
- 2 tsp Italian seasoning
- 3 cloves garlic, minced
Instructions
- Preheat oven to 400°F. Grease a 10-inch round baking dish or ovenproof skillet with 1 Tbsp oil.
- Cook zucchini and tomatoes in 2 Tbsp hot oil in a large nonstick skillet over medium heat 4 minutes or until tender. Spread zucchini and tomatoes in baking dish.
- Whisk together eggs, onions, seasoning, garlic, and desired amount of salt and pepper in a large bowl. Pour mixture over zucchini mixture in dish.
- Bake 20 to 25 minutes or until center is set.
Side Dish Ingredients
- ¾ cup ricotta cheese
- 12 slices gluten free crispbread
- 1 (4.4-oz) container blueberries
- 2 Tbsp honey
Side Dish Instructions
- Spread cheese over crispbread. Top with blueberries; drizzle with honey.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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- Matching Grocery List
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