Summer Breakfast Zucchini Frittata

Thanks to contributing editor Lauren White for sharing this recipe!

2 whole eggs, plus 4 egg whites
Pinch of turmeric
1/2 medium onion, chopped fine
1 tablespoon vegetable broth
3 medium cloves garlic, chopped
2 cups thinly sliced zucchini
1/2 4-ounce can green chilies
1 small tomato, seeded, chopped
2 tablespoons chopped cilantro
Salt and black pepper to taste

Beat together eggs, egg whites, turmeric, salt and pepper. Heat broth in skillet; add onion, garlic, zucchini, and green chili and sauté 3 minutes, stirring frequently. Add tomato, cilantro, salt and pepper to zucchini mixture. Pour egg mixture over vegetables, turn heat to low and cover. Cook about 10 minutes or until eggs are firm. Run a rubber spatula around edge of frittata, cut into four wedges and serve.

Serves 4.


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