Saturday, July 4, 2015

Women's Health: Zucchini Frittata with Tomato-Onion Sauce

This recipe is perfectly light for the summer time, plus its delicious and good for your heart! A zucchini and mushroom filled frittata topped with a simple flavorful tomato sauce with onions.

Zucchini Frittata with Tomato-Onion Sauce

Prep Time: 30 mins        
Total Time: 30 mins    
Servings: 4

  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onion, undrained
  • 1 teaspoon Gulden's® Spicy Brown Mustard 
  • 1 teaspoon honey 
  • PAM® Original No-Stick Cooking Spray (or olive oil 
  • 1-1/2 cups finely chopped zucchini 
  • 1 cup finely chopped white button mushrooms 
  • 1 carton (16 oz each) Egg Beaters® Original
  • 2 green onions, chopped 
  1. Combine undrained tomatoes, mustard and honey in medium saucepan. Place over medium-high heat; cook 10 minutes or until thickened and most of juice has cooked away, stirring several times.
  2. Spray shallow 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add zucchini and mushrooms; cook 5 minutes or until starting to brown on edges, stirring several times. Reduce heat to medium-low; pour Egg Beaters over vegetables. Cover skillet. After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow Egg Beaters to flow underneath several times. Cover; continue cooking 4 minutes or until set.
  3. Stir green onions into tomato sauce. Cut frittata into 4 wedges. Top each wedge with tomato sauce.
Cook's Tips:
By covering the skillet after adding the Egg Beaters, one can save energy and eliminate the need to finish the frittata under the broiler. Use a piece of foil as a cover if the skillet has no lid.

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