Zucchini Frittata

fast.cook's picture

Dec. 05, 2011

Ingredients

Zucchini 1 1/4 Pound
Garlic 1 Clove (5 gm)
Shallot 1
Salad oil 2 Teaspoon
Spinach 1/2 Pound
Dried basil/1 teaspoon minced fresh basil 1 Teaspoon
Dried thyme/1 teaspoon minced fresh thyme 1 Teaspoon
Dried rosemary/1 teaspoon minced fresh rosemary 1 Teaspoon
Salt To Taste
Pepper To Taste
Parmesan 2 Tablespoon
Monterey jack cheese 2 Ounce
Eggs 3
Egg whites 2

Directions

GETTING READY

1) Using a scrubber, scrub the zucchini and then grate the zucchini coarsely straight into a bowl

2) Using a knife mince the garlic and shallot

MAKING

3) Into the frying pan, saute the garlic and shallot till soft and tender

4) Into a colander, place the spinach and wash them under running water

5) Chop off the stems

6) Allow the leaves to dry

7) Also drain off any excess moisture from the zucchini

8) Add the zucchini, spinach, thyme, basil rosemary, salt pepper and garlic mixture into the frying pan

9) Cook till everything is reduced and the liquid is absorbed

10) Grate the cheeses

11) Into a bowl , beat the egg and egg whites using an electric beater

12) Into a separate bowl, whip the egg white and in the grated parmesan cheese

13) Pour the egg mixtures over the zucchini and cook till the color turn s golden brown

14) Flip to cook the other side

15) Add in more grated cheese

16) Place under a broiler and allow cheese to melt

SERVING

17) Cut into wedges and serve with a stuffed pita bread

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 220Calories from Fat 115

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 447 mg18.63%

Total Carbohydrates 11 g3.7%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet