Zucchini-Tomato Frittata
Mixed Berry Parfaits
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 3 Tbsp olive oil, divided
- 1 zucchini, thinly sliced
- 1 pint grape tomatoes, halved
- 8 large eggs, lightly beaten
- 2 green onions, chopped
- 2 tsp Italian seasoning
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 cup baby arugula
Instructions
- Preheat oven to 400°F. Grease a 9-inch baking dish 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, salt, and pepper in a large bowl. Pour mixture over zucchini in dish.
- Bake 20 to 25 minutes or until center is set. Top with arugula.
Side Dish Ingredients
- ¼ cup sliced almonds
- 1 cup whole milk plain Greek yogurt
- 1 Tbsp agave nectar
- ½ (6-oz) pkg blueberries
- ½ (6-oz) pkg raspberries
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant. Cool.
- Stir together yogurt and agave in a bowl.
- Layer half of berries into 3 glasses or bowls; top with half of yogurt mixture and half of nuts. Repeat with remaining berries, yogurt mixture, and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 3 | |
| Calories |
175
|
163
|
338
|
| Fat (g) | 13 | 7 | 20 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 10 | 9 | 19 |
| Carb (g) | 7 | 18 | 25 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 302 | 30 | 332 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
