delish zucchini frittata

zucchini fritata



  • 1 can (14.5 oz each) hunt’s® diced tomatoes with sweet onion, undrained
  • 1 teaspoon gulden’s® spicy brown mustard
  • 1 teaspoon honey
  • no-stick cooking spray
  • 1-1/2 cups finely chopped zucchini
  • 1 cup finely chopped white button mushrooms
  • 1 carton (16 oz each) egg beaters® original
  • 2 green onions, chopped


  1. 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.
  2. 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.
  3. stir green onions into tomato sauce. cut frittata into 4 wedges. top each wedge with tomato sauce.

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