Pesto Zucchini and Tomato Frittata

Pesto Zucchini and Tomato Frittata

  • Servings: 1-2
  • Difficulty: easy
  • Print

Ingredients

  • 1/2 zucchini spiralized or leftover zoodles
  • 1 tsp pesto sauce
  • 1/4 chopped red pepper
  • 1 egg
  • 4 egg whites
  • Deli ham or turkey, chopped
  • shredded cheddar cheese

Directions

  • Pre-heat broiler.
  • In a medium sized skillet over medium/high heat, spray skillet with non stick spray.
  • Add in spiralized zucchini noodles or chopped up zucchini and any leftover veggies you may have laying around. Saute for about 2 minutes until veggies start to soften. Add in chopped ham or turkey and pesto.
  • Spray the sides of the skillet with nonstick spray, and add egg and egg whites to the skillet. Let cook for about 2 minutes. Top with shredded cheese of your choice.
  • Remove skillet from cooktop and add to the oven under the broiler. Your skillet should be only a few inches away from your broiler. Cook for 2-3 minutes or until the egg top is just starting to get golden brown.
  • Don’t leave eggs unattended while under they broiler, they cook fast and can burn easily. Remove from oven and let cool before serving.

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