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Zucchini Frittata

Veggie.Lover's picture
Ingredients
  Salad oil 2 Tablespoon
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), pressed
  Swiss chard leaves 2 Large, including stems, coarsely chopped
  Zucchini 1 Medium, coarsely chopped
  Eggs 6
  Pepper 1⁄8 Teaspoon
  Oregano leaves 1⁄4 Teaspoon
  Dry basil 1⁄4 Teaspoon
  Grated parmesan cheese 3 Ounce
Directions

Heat oil in a wide frying pan over medium-high heat.
Add onion, garlic, chard, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes).
Remove from heat and let cool slightly.
Beat eggs lightly with pepper, basil, and oregano.
Stir in cheese and vegetables.
Pour into a greased 9-inch pie pan.
Bake in a 350° oven for 25 to 30 minutes or until puffed and browned.
Serve hot or at room temperature.

Recipe Summary

Cuisine: 
Italian
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Zucchini

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1167 Calories from Fat 754

% Daily Value*

Total Fat 85 g130.6%

Saturated Fat 25.6 g127.8%

Trans Fat 0.5 g

Cholesterol 1343.7 mg447.9%

Sodium 1954.7 mg81.4%

Total Carbohydrates 29 g9.7%

Dietary Fiber 6.2 g24.8%

Sugars 12.5 g

Protein 76 g152.4%

Vitamin A 164% Vitamin C 116.8%

Calcium 124.2% Iron 52.6%

*Based on a 2000 Calorie diet

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Zucchini Frittata Recipe