Zucchini Frittata with Tomato-Onion Sauce

by | Feb 27, 2015 | Billy's Archive, Recipe Archive | 0 comments


1 can (14.5 oz each) tomatoes with sweet onion, undrained
1 teaspoon spicy brown mustard
1 teaspoon honey
1-1/2 cups finely chopped zucchini
1 cup finely chopped white button mushrooms
1 carton (16 oz each) Egg Beaters (or 12 eggs beaten)
2 green onions, chopped


-Combine undrained tomatoes, mustard and honey in medium saucepan.
-Place over medium-high heat cook for 10 minutes or until thickened and most of juice has cooked away, stirring several times
-Spray 10-inch 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 a medium-low; pour Egg Beaters or beaten eggs over vegetables and cover skillet
-After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow eggs to flow underneath- do this a couple times
-Cover and continue cooking for 4 minutes or until set
-Stir green onions into tomato sauce
-Cut frittata into 4 wedges
-Top each wedge with tomato sauce and serve
Chef’s tip:
By covering the skillet after adding the eggs, one can save energy and eliminate the need to finish the frigate under the broiler and use a piece of foil as a cover if the skillet has no lid!

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