Here is a tomato frittata recipe that is a great brunch recipe.Tomatoes are delicious and abundant in the summer months. Slice them up and eat them on their own, or incorporate tomatoes into salads and sauces.
Packed with veggies and sprinkled with herbs, this frittata is sure to please your taste buds and your stomach. The best part of this recipe is that it requires only one pan. This recipe is fluffy, flavorful and filling.
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1 cup diced zucchini
- 4 eggs, whole
- 1/2 cup egg whites
- 1/4 cup skim milk
- 2 tbsp fresh parsley or basil, chopped
- 1 cup cherry tomatoes, halved
- pepper, to taste
Preheat oven’s broiler to high.
In your skillet (cast-iron preferable), eat olive oil over medium heat until it shimmers. Add the onions and zucchini and lightly sauté until onions begin to soften (3-4 mins).