Zucchini and Chevre Frittata with Fresh Herbs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Number of Servings: 4Ingredients: 8 teaspoons extra-virgin olive oil, divided2 cup diced zucchini, (2 small)1 cup chopped onion1 cup grape tomatoes, or cherry tomatoes, halved1/2 cup slivered fresh mint1/2 cup slivered fresh basil1/2 teaspoon salt, dividedFreshly ground pepper, to taste10 large eggs2/3 cup crumbled goat cheese, (2 ounces)
Instructions:
• Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
• Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine. Preheat the broiler.
• Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
• Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user MOUNTROYALMOM.
• Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
• Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine. Preheat the broiler.
• Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
• Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.
Number of Servings: 5
Recipe submitted by SparkPeople user MOUNTROYALMOM.
Nutritional Info Amount Per Serving
- Calories: 271.3
- Total Fat: 20.0 g
- Cholesterol: 374.0 mg
- Sodium: 433.5 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 2.7 g
- Protein: 15.0 g
Member Reviews