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Zucchini Frittata with Tomato-Onion Sauce

Active Time: 30 Minutes

Total Time: 30 Minutes

Serves: 4


Zucchini Frittata with Tomato-Onion Sauce


  • 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.
  • 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.
  • Stir green onions into tomato sauce. Cut frittata into 4 wedges. Top each wedge with tomato sauce.


Serving Size: 4 servings (1 wedge each)
  • Calories 104kcal -
  • Total Fat 1g -
  • Saturated Fat 0g -
  • Cholesterol 0mg -
  • Sodium 414mg -
  • Carbohydrates 10g -
  • Fiber 2g -
  • Protein 14g -