Zucchini Frittata
Servings
41/4 frittata
Ingredients
Instructions
  1. Trim the zucchini and cut into quarters lengthwise. Scrape out the seeds with a spoon and cut into ½-inch cubes.
  2. Heat 2 tbsp of the olive oil in a frying pan. Crush the garlic with a garlic press (or mince with a knife) and add to the pan along with the diced zucchini.
  3. Stir-fry over high heat for 2 min. Add salt (in moderation) and pepper.
  4. Beat the eggs together with 2 tbsp of water. Mix cheese and basil into the eggs.
  5. Add the egg mixture to the zucchini.
  6. Reduce heat to medium and cook the frittata for 6 min., or until the bottom is golden brown. Cover the pan with a large plate and turn the pan upside down to flip the frittata onto the plate. Be careful, this can get messy!
  7. Put the remaining olive oil in the pan and slide in the frittata, cooked side up. Cook for another 5 min., or until done.
Recipe Notes

Try other fresh herbs, like oregano or dill, instead of basil.

Change up the texture by using only 1 zucchini and adding about 1 cup of fresh broccoli, chopped, to the pan when cooking the zucchini.
Nutrition Facts
Zucchini Frittata
Amount Per Serving
Calories 226 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 281mg 94%
Sodium 161mg 7%
Potassium 393mg 11%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 12g 24%
Vitamin A 37%
Vitamin C 24%
Vitamin D0%
Calcium 7%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
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