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Zucchini And Potato Frittata

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  Zucchini 1⁄2 Cup (8 tbs), peeled and coarsely grated
  Salt 1⁄4 Teaspoon
  Egg 1 , separated
  Potato 3 Ounce, cooked, peeled and mashed (About 1 Medium)
  Dehydrated onion flakes 1 Teaspoon
  Freshly grated parmesan cheese 1 Ounce
  Garlic powder 1 Dash
  Salt To Taste
  Pepper To Taste

Sprinkle grated zucchini with salt and let stand to draw moisture (about 15 minutes).
Combine zucchini in bowl with egg yolk, lightly beaten.
Add mashed potato, dehydrated onion flakes, half of the freshly grated Parmesan cheese, garlic powder, salt and pepper.
Beat the egg white with a pinch of salt until stiff; fold into zucchini mixture.
Pour into individual casserole, sprinkle with remaining grated cheese and bake at 350° F. for 30-40 minutes, or till browned.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 288 Calories from Fat 118

% Daily Value*

Total Fat 13 g20.5%

Saturated Fat 6.5 g32.5%

Trans Fat 0 g

Cholesterol 236.4 mg78.8%

Sodium 1396.8 mg58.2%

Total Carbohydrates 24 g7.9%

Dietary Fiber 3.1 g12.3%

Sugars 4.4 g

Protein 20 g40.4%

Vitamin A 9.9% Vitamin C 51.8%

Calcium 37.4% Iron 11.9%

*Based on a 2000 Calorie diet


Zucchini And Potato Frittata Recipe