Zucchini and Sun-Dried Tomato Frittata

  • Preparation 15 MIN
    Cooking 25 MIN
  • Servings 4



  1. With the rack in the middle position, preheat the oven to 400°F (200°C). Generously butter a 10-inch (25 cm) cast iron skillet.
  2. In a large bowl, whisk together the eggs, zucchini and sun-dried tomatoes. Season generously with salt and pepper.
  3. Pour the egg mixture into the skillet and bake for 25 minutes or until cooked through and golden. Let cool for 5 minutes.
  4. Meanwhile, in a bowl, combine the remaining ingredients. Season with salt and pepper.
  5. Cut the frittata into wedges. Serve with the arugula salad.

To help you with this recipe

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.