Summer Vegetable Frittata Recipe | Nutritional Therapy

Ingredients

2 tsp olive oil

1 medium onion, diced

1½ cups zucchini, sliced into matchsticks

4 eggs

4 egg whites

2 medium tomatoes, cored and thinly sliced crosswise

Salt and pepper

2 tsp (10 ml) olive oil

1 medium onion, diced

262 grams zucchini, sliced into matchsticks

4 eggs

4 egg whites

2 medium tomatoes, cored and thinly sliced crosswise

Salt and pepper

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Dietary Therapies

CDED P2

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Nut Free

Soy Free

Preheat oven to 400°F (205°C).
Heat oil in an oven safe skillet over medium-low heat.
Add onion to the pan and cook for 8-10 minutes, until softened and translucent.
Raise heat to medium high.
Add zucchini and season with salt and pepper; cook for 2-3 minutes.
Whisk the eggs and egg whites together.
Season with salt and pepper.
Pour into the skillet, making sure to cover all the vegetables.
Arrange tomato slices on top.
Cook for about 2 minutes on the stovetop, until the edges begin to set.
Transfer to the oven and cook for 16-18 minutes, until the eggs are cooked through.