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Zucchini Frittata

Western.Chefs's picture
  Zucchini 6 Small
  Olive oil 3 Tablespoon
  Butter/Margarine 2 Tablespoon
  Eggs 8
  Salt 1 Teaspoon
  Ground black pepper To Taste
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Prosciutto 3 Ounce, cut into small pieces (Italian Ham)

Remove tips from unpeeled zucchini and slice thinly.
In large heavy skillet, heat olive oil and butter together.
Add zucchini and cook, stirring frequently, until tender and lightly tinged with brown, about 5 minutes.
Beat eggs and season with salt and pepper and 2 tablespoons of the cheese.
Pour over zucchini.
Stir lightly, then cook over medium heat until omelet is set on the bottom but still soft looking on top, 4 to 5 minutes.
Sprinkle with prosciutto and balance of Parmesan.
Put under broiler a few minutes, until cheese is melted.
Serve from pan, cut in wedges.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1813 Calories from Fat 1231

% Daily Value*

Total Fat 139 g214.2%

Saturated Fat 48.2 g240.9%

Trans Fat 0 g

Cholesterol 1872 mg624%

Sodium 5125.8 mg213.6%

Total Carbohydrates 36 g12.1%

Dietary Fiber 10.2 g40.7%

Sugars 19.2 g

Protein 107 g213.7%

Vitamin A 95.5% Vitamin C 255.4%

Calcium 105.2% Iron 64.4%

*Based on a 2000 Calorie diet


Zucchini Frittata Recipe