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Herbed Zucchini Frittata

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  Zucchini 2 Small
  Water 1 Teaspoon
  Green onions 2 , finely chopped
  Minced fresh basil/1 teaspoon dried basil 1 Tablespoon
  Minced marjoram/1/2 teaspoon dried marjoram 1 1⁄2 Teaspoon (Use Fresh)
  Fat free egg substitute 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese 2 Tablespoon

Cut each zucchini lengthwise into quarters, then thinly slice each quarter.
Place the water in a 10" broiler-proof skillet, then add the zucchini and onions.
Cook over low heat about 3 minutes or just until the vegetables are crisp-tender.
Drain; discard the cooking liquid.
Stir in the basil and marjoram.
Carefully pour the egg substitute over the zucchini and onions.
Cook over low heat until the mixture begins to set.
Using a spatula, lift the edges to allow the uncooked egg mixture to flow underneath.
Continue cooking until nearly set but still moist on top.
Sprinkle with the cheese.
Broil 4" from the heat about 1 minute or until the top is lightly browned and the egg mixture is set.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 398 Calories from Fat 85

% Daily Value*

Total Fat 10 g15%

Saturated Fat 5.4 g26.8%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 1258 mg52.4%

Total Carbohydrates 24 g8%

Dietary Fiber 7.4 g29.6%

Sugars 12.7 g

Protein 55 g110.2%

Vitamin A 157% Vitamin C 114.2%

Calcium 69.5% Iron 82.3%

*Based on a 2000 Calorie diet

Herbed Zucchini Frittata Recipe