Lunch: Everyday Frittata Recipe | MyRecipes

Recipe by Ann Taylor Pittman We use evaporated milk here because it has a richness similar to that of sat fat--heavy half-and-half, but with far less fat. Be sure to shake the can vigorously before using. We love the flavor that bacon adds, but if you'd

Ingredients

4 bacon slices (optional)
1 tablespoon canola oil
2 cups thinly sliced zucchini (about 1/4 inch thick)
1 cup quartered grape tomatoes
3/4 cup 2% reduced-fat evaporated milk
2 teaspoons fresh thyme leaves
3/8 teaspoon salt
1/4 teaspoon black pepper
4 large eggs, lightly beaten
2 ounces Swiss cheese, shredded (about 1/2 cup)

Instructions

Preheat oven to 350 °. Arrange bacon on microwave-safe paper towels; cover with additional paper towels. Microwave at HIGH 3 minutes or until done. Crumble bacon.
While bacon cooks, heat a medium cast-iron or ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; sauté 4 minutes, stirring occasionally.
Sprinkle tomatoes and bacon over zucchini. Reduce heat to medium.
Combine milk and remaining ingredients in a large bowl, stirring well with a whisk or fork.
Pour milk mixture over zucchini mixture in pan. Cook 5 minutes or until mixture is partially set.
Place pan in oven. Bake at 350 ° for 9 minutes or until center is set. Cut into 4 wedges.
Ways to Riff: • Omit bacon for a vegetarian version. • Swap in 4 cups coarsely chopped kale or Swiss chard for zucchini. • Play with different cheeses: Try reduced-fat sharp cheddar or pepper-Jack for a bit of heat.

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