Zucchini Fritatta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 cup, sliced Zucchini
1TBSP butter
1 cup, chopped or sliced Red Ripe Tomatoes
1/2 cup, chopped Green Peppers (bell peppers)
1 small Onions, raw
2 leaves Basil
3/4 cup Whipped Cream, pressurized
4 large Egg, fresh, whole, raw
3 tbsp Parmesan Cheese, grated
1 cup, shredded Cheddar Cheese
1 dash Salt
1 dash Pepper, black
1 tbsp Butter, salted
Heat oven to 400 degrees.
Shred zucchini, chop rest of veg and place in cast iron skillet or your favorite skillet. I used a 12 inch cast iron skillet.
Heat a tablespoon of butter and saute until most of the juices are evaporated.
Beat eggs with the cream or milk and cheeses and pour over veggies.
Let sit on stove for a few minutes then place in oven for 20 to 30 minutes or until golden brown and there is no raw egg mixture. Mine took 20 minutes. The top of mine looked like cloud bread when it was done.
You can substitue spinach, yellow squash, red peppers, ricotta cheese for some ingredients. I added a bit of sriracha powder for some zing.
You could increase the cream or milk and add 1/2 to 3/4 cup of bisquick to make an impossible pie.
Serving Size: 2 to 3
Number of Servings: 1
Recipe submitted by SparkPeople user KEOGHG2.
Serving Size: 2 to 3
Number of Servings: 1
Recipe submitted by SparkPeople user KEOGHG2.
Nutritional Info Amount Per Serving
- Calories: 1,198.8
- Total Fat: 83.8 g
- Cholesterol: 940.6 mg
- Sodium: 1,596.1 mg
- Total Carbs: 49.7 g
- Dietary Fiber: 11.7 g
- Protein: 67.7 g
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