Make our Tomato-Zucchini Frittata for brunch this weekend! Enjoy this Tomato Zucchini Frittata's combination of veggies and creamy cheese.
What You Need
Original recipe yields 6 servings
2 Tbsp. butter
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, divided
1/4 cup milk
6 egg s
1/3 cup ATHENOS Crumbled Reduced Fat Feta Cheese
2 green onions, chopped
2 cloves garlic, minced
1/4 tsp. ground black pepper
1-1/4 cups chopped seeded tomatoes
1/2 cup shredded zucchini
1 Tbsp. chopped fresh basil
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Let's Make It
Heat oven to 350°F.
Melt butter in large ovenproof skillet on low heat. Remove from heat.
Microwave 2 oz. Neufchatel in large microwaveable bowl on HIGH 10 sec. Whisk in milk until blended. Stir in eggs. Add feta, onions, garlic and pepper; mix well. Pour into skillet.
Bake 15 min. or until knife inserted in center comes out clean. Meanwhile, cut remaining Neufchatel into cubes; mix with remaining ingredients.
Spoon Neufchatel mixture over frittata. Bake 5 min.
Serve with other smart choices, such as whole wheat English muffins and fresh fruit.
Frittata mixture (egg mixture) and topping mixtures (vegetables and Neufchatel cubes) can be prepared in advance. Refrigerate in separate containers up to 24 hours. When ready to prepare frittata, melt butter in skillet, then continue as directed.
Stir 1/2 tsp. Italian seasoning into egg mixture along with the feta, onions, garlic and pepper.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.