This versatile Vegetable Frittata is great for breakfast or a light lunch. Squash, zucchini and tomatoes bake in a hearty egg and cheese blend for a flavorful meal. Try your own favorite vegetables in this simple recipe for variety.
1 yellow squash, sliced thin
1 zucchini, sliced thin
1 onion, chopped
1 Cup of low-fat mozzarella cheese
1 tomato, sliced
1/4 Cup feta cheese, crumbled
1 Cup of skim milk
1/4 tsp basil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
1/4 Cup Parmesan cheese, grated
Preheat the oven to 375F degrees.
Coat a 9-inch pie plate with non-stick cooking spray.
Microwave the squash, zucchini and onion together in a covered bowl until tender (about 7 minutes).
Drain well and place vegetables in the pie plate.
Sprinkle with mozzarella cheese, then layer tomato slices on top.
Whisk the eggs, milk, basil, garlic, salt and pepper together well.
Pour over the tomato slices, and then sprinkle parmesan cheese on the top.
Bake for 45 minutes or until a knife inserted in the center comes out clean.
Let stand 10 minutes before cutting.