Zucchini Tomato Frittata Recipe

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Zucchini Tomato Frittata
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  1. Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
  2. In a large bowl, whisk the egg substitute, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside.
  3. In a 10-in. ovenproof skillet, saute the zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with reserved egg mixture. Cover and cook for 4-6 minutes or until nearly set.
  4. Uncover skillet. Sprinkle with Parmesan cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 493.2 Kcal (2065 kJ)
Calories from fat 141.37 Kcal
% Daily Value*
Total Fat 15.71g 24%
Cholesterol 514.17mg 171%
Sodium 867.2mg 36%
Potassium 1263.55mg 27%
Total Carbs 28.46g 9%
Sugars 23.97g 96%
Dietary Fiber 2.56g 10%
Protein 57.01g 114%
Vitamin C 82.2mg 137%
Iron 4mg 22%
Calcium 380.6mg 38%
Amount Per 100 g
Calories 162.94 Kcal (682 kJ)
Calories from fat 46.71 Kcal
% Daily Value*
Total Fat 5.19g 24%
Cholesterol 169.87mg 171%
Sodium 286.51mg 36%
Potassium 417.45mg 27%
Total Carbs 9.4g 9%
Sugars 7.92g 96%
Dietary Fiber 0.84g 10%
Protein 18.83g 114%
Vitamin C 27.2mg 137%
Iron 1.3mg 22%
Calcium 125.7mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
  • 12

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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