Summer Vegetable Frittata
Garlicky Toasted Baguette
Ingredients
- 3 ears corn, shucked
- 2 zucchini, chopped
- 1 pint grape tomatoes, halved
- 2 tsp dried dill
- 2 Tbsp olive oil
- 12 large eggs
- ½ cup milk
- 1 (8-oz) block mozzarella cheese, shredded
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 375°F. Cut kernels from cobs, discarding cobs. Cook corn, zucchini, tomatoes, and dill in hot oil in a large ovenproof or cast-iron skillet over medium-high heat 8 minutes or until browned and tender.
- Whisk together eggs, milk, cheese, salt, and pepper in a large bowl. Gradually pour over vegetable mixture in skillet. Cook until eggs begin to set around edges.
- Transfer skillet to oven. Bake 17 to 20 minutes or until center is set and beginning to brown.
Side Dish Ingredients
- 2 Tbsp butter, melted
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- 1 (14-oz) French baguette, halved lengthwise
Side Dish Instructions
- Preheat oven to 375°F. Combine butter, oil, and garlic; spread on cut sides of bread. Arrange on a baking sheet, buttered sides up.
- Bake 12 to 15 minutes or until crusty and browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
315
|
257
|
572
|
| Fat (g) | 15 | 10 | 25 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 26 | 7 | 33 |
| Carb (g) | 22 | 35 | 57 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 747 | 429 | 1176 |
Budget Friendly Meal Plan
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