Summer Vegetable Frittata
Garlicky Toasted Baguette
Ingredients
- 2 ears corn, shucked
- 1 zucchini, chopped
- 1 cup halved grape tomatoes
- 1 tsp dried dill
- 1 Tbsp olive oil
- 6 large eggs
- ¼ cup milk
- 1 cup shredded mozzarella cheese
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375°F. Cut kernels from cobs, discarding cobs. Cook corn, zucchini, tomatoes, and dill in hot oil in an 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 medium-size 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
- 1 Tbsp butter, melted
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- ½ (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 | 3 | 3 | |
| Calories |
319
|
257
|
576
|
| Fat (g) | 15 | 10 | 25 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 24 | 7 | 31 |
| Carb (g) | 25 | 35 | 60 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 672 | 429 | 1101 |
Budget Friendly Meal Plan
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