You are here

Zucchini Frittata

Healthycooking's picture
  Olive oil 1 Tablespoon
  Green onions 6 , chopped (Including Tops)
  Garlic 2 Clove (10 gm), minced
  Zucchini 1 Medium, halved lengthwise and cut into 1/4 inch slices
  Low sodium tomatoes 1 Can (10 oz), drained and chopped
  Dried basil 1⁄4 Teaspoon, crumbled
  Thyme 1⁄4 Teaspoon, crumbled
  Black pepper 1⁄8 Teaspoon
  Egg 1 Large
  Egg whites 3 Large
  Shredded part skim mozzarella cheese 1 Cup (16 tbs)

Preheat the oven to 350 "F.
in a nonstick 10 inch skillet with an ovenproof handle, heat the olive oil over moderate heat for 1 minute.
Add the green onions and cook, uncovered, until soft about 5 minutes.
Add the garlic, zucchini, tomatoes, basil, thyme, and pepper and cook, covered, until the zucchini is just tender about 3 minutes.
In a small bowl, whisk together the egg and egg whites; blend into the vegetable mixture in the skillet and sprinkle with the cheese.
Place the skillet in the oven and bake the frittata, uncovered, until just set about 5 minutes.
Raise the oven temperature to broil and place the skillet in the broiler 5 to 6 inches from the heat; broil for 2 to 3 minutes or until the frittata is golden.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 717 Calories from Fat 368

% Daily Value*

Total Fat 42 g64.1%

Saturated Fat 17.1 g85.4%

Trans Fat 0 g

Cholesterol 296 mg98.7%

Sodium 1331.3 mg55.5%

Total Carbohydrates 39 g12.9%

Dietary Fiber 8.3 g33%

Sugars 21 g

Protein 55 g109.9%

Vitamin A 113.3% Vitamin C 183.3%

Calcium 124.3% Iron 24.7%

*Based on a 2000 Calorie diet

Zucchini Frittata Recipe