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Zucchini, Tomato, and Camembert Frittata

Garden flavors come alive in this traditional egg frittata with zucchini, tomato, camembert, and a fresh basil garnish.

  • Total Time10 Minutes
  • Yield
    8 servings
  • Difficulty

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Submitted by

Vitamix

Ingredients

  • ½ Tablespoon
  • 6 large eggs
  • 1 Tablespoon extra virgin olive oil, optional
  • ¼ cup 60 ml {almond milk} , or flax egg
  • 1 Tablespoon diced
  • ¼ cup 40 g camembert, sliced
  • ¼ cup 5 g fresh basil leaves, torn
  • 1 teaspoon 3 g salt, optional
  • ¼ teaspoon ground black pepper

Directions

    1. Preheat oven to 400°F (205°C)
    2. Place zucchini into the Vitamix container and add water until the zucchini floats above the blades. Select Variable 5.
    3. Pulse 2 to 3 times, or until desired chop is reached. Drain well and pat dry. Set aside.
    4. Add eggs and milk to the Vitamix container and secure lid.
    5. Select Variable 2, start the machine, and blend for 15 seconds.
    6. Heat a 9-inch (23-cm) sauté pan over medium-high heat and add oil.
    7. Add chopped zucchini to the pan and sauté for 3 to 4 minutes, or until tender.
    8. Pour the egg mixture into the pan and cook for 4 to 5 minutes. The frittata should start to form and have a slightly liquid top. Turn off the heat and place tomatoes and camembert on top of the egg mixture.
    9. Bake for 5 to 10 minutes. Garnish with basil, season to taste with salt and pepper, and cut slice into 8 servings.
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Nutrition

1 serving (85 g)
Calories 90
Total Fat 7g
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 1g
Protein 6g
Sodium 390g
Saturated Fat 2g

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