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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Green Tomato Fritatta

Source: dLife

A delicious egg dish flavored with green tomatoes, basil, and scallions.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	462.6

Total Carbs	24.6 g

Dietary Fiber	3.6 g

Sugars	5.5 g

Total Fat	36.0 g

Saturated Fat	4.5 g

Unsaturated Fat	9.2 g

Potassium	442.9 mg

Protein	13.3 g

Sodium	367.5 mg

Dietary Exchanges 36.0 Fat, 1.2 Vegetables, 1.4 Meat, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup canola oil 0.5
0 1/2 cup yellow cornmeal 0.25
0 1/4 cup whole wheat flour 0.5
0 1/2 tsp kosher salt 0.25
0 1/4 tsp black pepper 5.0
5 each Tomatoes, green, fresh, whole, small 6.0
6 each eggs 2.0
2 each scallions 3.0
3 each fresh basil leaves

Directions

Heat a large nonstick skillet over medium-high heat. Pour in oil and heat for frying.
Mix the cornmeal, flour, salt, and pepper in a zip top plastic bag. Place a few tomato slices in the bag, seal the bag, and shake. Make sure all tomatoes are covered.
Lay the tomatoes in the hot oil and fry on each side for 1 to 2 minutes. They should be lightly brown.
Move the fried tomatoes onto a paper towel lined plate. Repeat process until all tomatoes are fried.
Whisk together eggs, scallions, and basil. Season to taste with salt and pepper. Reserve.
After the tomatoes are fried, dump out most of the oil leaving a thin layer on the bottom.
Heat the skillet on medium heat and position the fried tomatoes in a single layer around the skillet. Spoon the egg mixture over the tomatoes and let cook for 1 minute. Make sure egg mix is covering all the tomatoes.
Lower the heat to medium-low and continue to cook for another 5 minutes. The bottom of the frittata should be slightly browned, the top may still be soft.
Release the frittata with a spatula and slide onto a plate.
Lay the skillet over the plate and turn the plate upside down so the frittata is in the skillet brown side up. Place back over medium-low heat for 2 minutes. Move frittata to a serving platter and cut into wedges. Serve warm.