Zucchini Frittata with Tomato-Onion Sauce

4
(20 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings4

A zucchini and mushroom filled frittata topped with a simple flavorful tomato sauce with onions

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Ingredients
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onion, undrained
  • 1 teaspoon Gulden's® Spicy Brown Mustard on sale
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    brown mustard
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  • 1 teaspoon honey
  • PAM® Original No-Stick Cooking Spray on sale
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    Pam Cooking Spray No-Stick, Original
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    Pam Cooking Spray No-Stick, Original
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    Pam Cooking Spray Original No-Stick, 2 Pack
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    Costco

  • 1-1/2 cups finely chopped zucchini on sale
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    Baby Zucchini Squash
    Squash Baby Green Zucchini/Courgette
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    1 lb For $1.29 thru 2015-08-05
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  • 1 cup finely chopped white button mushrooms on sale
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    white button mushrooms
    Mushrooms Portabella
    6 oz. pkg., select varieties
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    Mushrooms Regular
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    1 lb For $4.00 thru 2015-08-01
    Weis Markets

  • 1 carton (16 oz each) Egg Beaters® Original
  • 2 green onions, chopped on sale
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    scallions
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    Harris Teeter

Directions
  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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Nutrition Information
Calories: 104 View complete nutrition information
Reviews (11)

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lalas57 October 21, 2013

Love this for one of our meatless dinners, plus in summer it's a perfect way to use some of that garden zucchini, or the ones from friends or family gardens!You can substitute ingredients, like I use real eggs sometimes, also the mushrooms can be other kinds, or use tomato or another vegetable you like...served with or without the sauce it's a nice meal anytime of the year

Shelleegirl January 23, 2013

Great way to work in vegetables.

redirtgrl July 20, 2012

Great for using up all those zucchini! Good too with fresh garden Tomatoes.

nora July 19, 2012

We usually have a frittata as one of our meatless meals every week, and zukes and mushrooms are our two favorite veggies. So this was nice, and made a good cold lunch the next day.

pennypincher July 19, 2012

This receipe is really flexable as I made it without a lot of the things listed in the ingredients and with a lot of substitutions! Didn't think I'd like the mustard in an egg dish, but I tried it and it was really good--flavor w/o a lot of spice. Also, didn't have but 1 medium zucchini, so I filled in with 1 yellow crook neck squash, and used some left over asparagus and mushrooms from the night before (to replace the button mushrooms which I didn't have either). Since I only had a yellow onion, I cooked it with the squash and pulled out some to add back into sauce. It was very good!

shopgirl July 19, 2012

This recipe is very versatile. You can add meat, take out one vegetable, substitute another. But this is a great way for your kids to eat healthy zucchini without even tasting it