Zucchini Frittata
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 155.0
- Total Fat: 11.0 g
- Cholesterol: 172.5 mg
- Sodium: 268.4 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 1.3 g
- Protein: 9.9 g
View full nutritional breakdown of Zucchini Frittata calories by ingredient
Number of Servings: 8
Ingredients
-
Eggs
Basil
parsley
bacon
zucchini
parmesan
tomatoes
scallions
butter
olive oil
Directions
makes 8 slices/8 servings
Coarsely grate 2.5 cups of zucchini and place it in a medium mixing bowl.
Lightly salt the zucchini and toss it genetly to season it evenly. Let it stand for 10 minutes, then use clean hands to squeeze the zucchini, pressing out the excess water.
Step 2.
In large mixing bowl whisk the eggs until they are evenly blended. Whisk in the basil, parsley and half of the Parmesan, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Set the Mixture aside.
Step 3.
Heat a 10 inch oven proof nonstick skillet on the stove top. Add the bacon and cook it over medium heat until it is crisp, about 6 minutes. Transfer the bacon to a paper towel-lined plate. Spoon all but 1 tablespoon of the bacon fat out of the pan. Heat the Broiler.
Step 4. Add the grated zucchini to the skillet and saute the vegetables until they are soft but not mushy, about 2 to 3 minutes. Add the butter to the skillet in pieces and stir it into the vegetables. Use a fork to loosely arrange the vegetables in an even layer in the pan.
Step. 6
Whisk the egg mixture again, then slowly pour it over the vegetables, covering the entire surface. Do not stir the mixture. Instead, gently shake the pan to help settle the egg. Cook the frittata over medium heat for 4 minutes without disturbing it.
Step. 7
Sprinkle the remaining cheese evenly over the top of the frittata. Pace the pan under the broiler about 8 inches from the heat source and broil the frittata for about 2 minutes.
Step. 8. Remove the pan from the oven and poke a fork in the center of the frittata to see if it's done. We covered the hot handle with a heat-resistant silicone sleeve, but you can also use an oven mitt. Place it over the skillet handle while the pan is out of the broiler to remind you that it's hot. If you see liquid egg around the fork, pace the pan back under the broiler for another 45- 60 seconds. When the frittata is done transfer the pan to a cooking rack.
let cool 4-5 minutes then slide onto a serving place.
Makes 6-8 servings.
From Family Fun magazine July/August 2007
Number of Servings: 8
Recipe submitted by SparkPeople user NICKSWIFE2004.
Coarsely grate 2.5 cups of zucchini and place it in a medium mixing bowl.
Lightly salt the zucchini and toss it genetly to season it evenly. Let it stand for 10 minutes, then use clean hands to squeeze the zucchini, pressing out the excess water.
Step 2.
In large mixing bowl whisk the eggs until they are evenly blended. Whisk in the basil, parsley and half of the Parmesan, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Set the Mixture aside.
Step 3.
Heat a 10 inch oven proof nonstick skillet on the stove top. Add the bacon and cook it over medium heat until it is crisp, about 6 minutes. Transfer the bacon to a paper towel-lined plate. Spoon all but 1 tablespoon of the bacon fat out of the pan. Heat the Broiler.
Step 4. Add the grated zucchini to the skillet and saute the vegetables until they are soft but not mushy, about 2 to 3 minutes. Add the butter to the skillet in pieces and stir it into the vegetables. Use a fork to loosely arrange the vegetables in an even layer in the pan.
Step. 6
Whisk the egg mixture again, then slowly pour it over the vegetables, covering the entire surface. Do not stir the mixture. Instead, gently shake the pan to help settle the egg. Cook the frittata over medium heat for 4 minutes without disturbing it.
Step. 7
Sprinkle the remaining cheese evenly over the top of the frittata. Pace the pan under the broiler about 8 inches from the heat source and broil the frittata for about 2 minutes.
Step. 8. Remove the pan from the oven and poke a fork in the center of the frittata to see if it's done. We covered the hot handle with a heat-resistant silicone sleeve, but you can also use an oven mitt. Place it over the skillet handle while the pan is out of the broiler to remind you that it's hot. If you see liquid egg around the fork, pace the pan back under the broiler for another 45- 60 seconds. When the frittata is done transfer the pan to a cooking rack.
let cool 4-5 minutes then slide onto a serving place.
Makes 6-8 servings.
From Family Fun magazine July/August 2007
Number of Servings: 8
Recipe submitted by SparkPeople user NICKSWIFE2004.