Zucchini frittata

Name: Zucchini frittata Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 1/2 a large zucchini sliced thinly; 2 medium sized potatoes diced; 1 clove garlic minced; 1/2 medium onion diced; 1 tbsp butter or olive (for sauteeing); 6 medium (or large eggs) beaten; salt and pepper to taste; one pinch each of red pepper flakes cinamon nutmeg and fresh chives; 2 slices american cheese (lite version) cut into 8 strips; 1 tbsp honey

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 8

Ingredients

1/2 a large zucchini sliced thinly2 medium sized potatoes diced1 clove garlic minced 1/2 medium onion diced 1 tbsp butter or olive (for sauteeing)6 medium (or large eggs) beatensalt and pepper to taste one pinch each of red pepper flakes, cinamon, nutmeg, and fresh chives 2 slices american cheese (lite version) cut into 8 strips1 tbsp honey

Directions

Preheat the oven to 350*.
Sweat the onions and garlic in the butter. Add the potatoes and let cook almost all the way through before adding the zucchini. Add salt, pepper, chives and red pepper flakes to taste.
While the mixture is cooking, beat the eggs with a little pepper, cinnamon and nutmeg.
When the zucchini mixture is almost fully cooked transfer to a pie tin. Pour the egg evenly on top and place into the oven.
When the egg is almost fully cooked place the slices of cheese on top and let finish cooking. It should take about a half hour or so total.
Drizzle honey to taste on individual slices.
It makes 8 slices and is wonderful with a side salad (lettuce, tomatoes and balsamic vinegar).

Serving Size: 8 wedges

Number of Servings: 8

Recipe submitted by SparkPeople user SAPPHIRE_LADY.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving