Tomato and Zucchini Frittata
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients:
4 large eggs
1 medium zucchini, thinly sliced
1 medium tomato, diced
1/4 cup onion, finely chopped
1/4 cup bell pepper, diced
1/4 cup low-fat feta cheese (optional)
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish (optional) 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper, sauté for about 3 minutes until softened.
3. Add the sliced zucchini and cook for an additional 5 minutes, stirring occasionally. Once the zucchini is tender, add the diced tomato and oregano, and season with salt and pepper. Cook for another 2-3 minutes.
4. In a mixing bowl, crack the eggs and whisk them until well combined. Pour the beaten eggs over the sautéed vegetables in the skillet.
5. If using, sprinkle the feta cheese evenly on top of the egg mixture.
6. Reduce the heat to low and allow the frittata to set around the edges for about 3-4 minutes.
7. Carefully transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and lightly browned on top.
8. Once done, remove the frittata from the oven and let it cool for a few minutes. Cut into wedges and serve garnished with fresh basil if desired.
Nutritional Information (per serving, recipe serves four):
Calories: 150
Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 180mg
Sodium: 230mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Sugars: 2g
Protein: 12g
This tomato and zucchini frittata is a delicious low-carb breakfast option packed with protein and nutrients, making it suitable for those managing their blood sugar levels. Enjoy!
