Fluffy frittata with zucchini, tomatoes, herbs; a satisfying low-calorie choice for breakfast or light meals.
# What You'll Need:
→ Vegetables
01 - 1 medium zucchini, thinly sliced
02 - 1 cup cherry tomatoes, halved
03 - 1 small yellow onion, finely chopped
04 - 2 cups baby spinach
→ Eggs and Dairy
05 - 6 large eggs
06 - 2 tablespoons skim milk or unsweetened plant milk
07 - 1/4 cup grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste
→ Herbs and Spices
09 - 1/4 cup fresh basil leaves, chopped or 1 teaspoon dried basil
10 - 1/2 teaspoon dried oregano
11 - 1 clove garlic, minced
→ Oils
12 - 1 tablespoon olive oil or nonstick cooking spray
# How to Cook:
01 - Preheat oven to 375°F (190°C).
02 - In a large oven-safe skillet, heat olive oil over medium heat. Add onion and sauté for 2 minutes until softened.
03 - Add zucchini and cook for 4-5 minutes, stirring occasionally, until just tender. Add minced garlic and cook for 1 minute.
04 - Add cherry tomatoes and spinach; cook for 2 more minutes until spinach is wilted and tomatoes begin to soften.
05 - In a bowl, whisk together eggs, skim milk, Parmesan, basil, oregano, salt, and pepper until well combined.
06 - Pour egg mixture over vegetables in skillet, stirring gently to distribute. Cook undisturbed for 2-3 minutes until edges begin to set.
07 - Transfer skillet to oven and bake for 10-12 minutes until puffed and center is just set.
08 - Remove from oven and cool for 2 minutes. Slice and serve warm or at room temperature.
