Zucchini-Tomato Frittata
Blueberry and Honey Crispbreads
Ingredients
- 1½ Tbsp olive oil, divided
- 1 small zucchini, thinly sliced
- 1 cup halved grape tomatoes
- 4 large eggs
- 1 green onion, chopped
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp pepper
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F. Grease a small baking dish or ovenproof skillet with ½ Tbsp oil.
- Cook zucchini and tomatoes in 1 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, onion, seasoning, salt, pepper, and garlic in a medium bowl. Pour egg mixture over vegetables in dish.
- Bake 20 to 25 minutes or until center is set.
Side Dish Ingredients
- ⅓ cup ricotta cheese
- 6 slices gluten free crispbread
- ½ cup blueberries
- 1 Tbsp honey
Side Dish Instructions
- Spread cheese over crispbread. Top with blueberries; drizzle with honey.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
263
|
245
|
508
|
| Fat (g) | 20 | 6 | 26 |
| Sat. Fat (g) | 5 | 2 | 7 |
| Protein (g) | 15 | 8 | 23 |
| Carb (g) | 13 | 46 | 59 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 454 | 222 | 676 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
