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Zucchini Frittata

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Ingredients
  Seasoned salt 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Butter/Margarine 4 Tablespoon
  Zucchini coins 3 Cup (48 tbs), cut in fourths
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Parsley 1 Teaspoon
Directions

In a medium bowl, beat eggs with salt and pepper; set aside.
In a large skillet over medium heat, melt 3 tablespoons of the butter.
Add zucchini and onion; saute until vegetables are tender but not brown.
Remove from skillet; set aside, covering to keep warm.
In same skillet, melt remaining tablespoon butter.
Pour eggs into skillet.
Tilt pan while lifting edges of the omelet with a spatula so uncooked eggs can flow to bottom of pan.
Cook over medium heat until bottom is golden and eggs are partially set, about 5 to 7 minutes.
Sprinkle cheese over eggs.
Top with zucchini-onion mixture.
Cover and cook 3 minutes more.
Serve in wedges.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Italian
Course: 
Breakfast
Method: 
Sprinkling
Ingredient: 
Zucchini
Interest: 
Healthy

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 706 Calories from Fat 539

% Daily Value*

Total Fat 61 g94.4%

Saturated Fat 38.2 g191%

Trans Fat 0 g

Cholesterol 165.6 mg55.2%

Sodium 1463.5 mg61%

Total Carbohydrates 23 g7.6%

Dietary Fiber 5.9 g23.8%

Sugars 10.3 g

Protein 22 g44.3%

Vitamin A 57% Vitamin C 126.8%

Calcium 56% Iron 13%

*Based on a 2000 Calorie diet

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Zucchini Frittata Recipe