Enjoy eggs any day of the week with this simple frittata by Cooking Light. Lightly cook your favorite veggies, load the remaining ingredients in the recipe below into an oven-friendly pan, and bake. The recipe calls for evaporated milk, but you can use any milk you like. Experiment with the frittata recipe using these three riffs:
- Riff 1: Omit bacon for a vegetarian version.
- Riff 2: Swap in 4 cups coarsely chopped kale or Swiss chard for zucchini.
- Riff 3: Play with different cheeses: Try reduced-fat sharp cheddar or pepper-Jack for a bit of heat.
Everyday Frittata Ingredients Directions Preheat oven to 350 degrees F. Arrange bacon on microwave-safe paper towels; cover with additional paper towels. Microwave on high for 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 degrees F for 9 minutes, or until center is set. Cut into 4 wedges. Nutrition Information Serves: 4| Serving Size: 1 wedge Per serving: Calories: 236; Total Fat: 16g; Saturated Fat: 6g; Monounsaturated Fat: 7g; Cholesterol: 212mg; Sodium: 511mg; Carbohydrate: 6g; Dietary Fiber: 1g; Sugar: 5g; Protein: 15g Nutrition Bonus: Potassium: 358mg; Iron: 2%; Vitamin A: 6%; Vitamin C: 18%; Calcium: 1%
Find more low-calorie dinner meals like this from the new Cooking Light Diet, where you can lose weight without giving up the foods you love. Learn more at CookingLightDiet.com. Follow Cooking Light on Facebook for more daily recipe inspiration.
