Zucchini frittata
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 118.0
- Total Fat: 5.0 g
- Cholesterol: 127.0 mg
- Sodium: 127.6 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.2 g
- Protein: 6.2 g
View full nutritional breakdown of Zucchini frittata calories by ingredient
Introduction
Simple baked frittata using zucchini... But the beauty of frittata is that you can use any vegetable you like! Simple baked frittata using zucchini... But the beauty of frittata is that you can use any vegetable you like!Number of Servings: 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
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.
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.