Tomato, Goat’s Cheese and Zucchini Frittata

6 Extra Large Eggs

1/8 cup Skim Milk

30g Goat Cheese

1/2 tsp Salt*

1/2 tsp Pepper*

1/2 medium Red Onion (whole)

1/2 Large Zucchini

1 tsp Thyme, Fresh

2 Medium Tomato

1 tsp Olive Oil

1.Preheat oven to 220 degrees.

2.In a 10-inch nonstick skillet over medium heat, warm oil. Add onion (chopped), zucchini (sliced rounds, 1/4 inch thickness), and thyme (leaves only, no stems); cook, covered, stirring often, until tender but not browned, 8 to 10 minutes.

3.Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.

4.In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes (thinly sliced rounds) in an overlapping pattern on top.

5.Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes.

6.Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes.

7. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Slice into 4 large wedges. Serve immediately.

Total Fat 10.54g

Saturated Fat 3.42g

Total Carbohydrate 7.75g

Dietary Fiber 1.48g

Sugars 3.13g

Protein 12.96g