Zucchini Frittata

Staff Writer
Zucchini Frittata
May I Have That Recipe?

TK

6
Servings
242
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 large zucchini, shredded
  • 3 Tablespoons extra-virgin olive oil
  • 1 Teaspoon salt, plus more to taste
  • 1 Teaspoon pepper
  • 4 whole eggs
  • 2 egg whites
  • 1/2 Cup shredded sharp Cheddar cheese
  • 1/2 Cup shredded low-fat Muenster or Feta cheese
  • 1/4 Cup grated Parmesan cheese

Directions

Preheat the oven to 350 degrees. 

Heat the olive oil in a large sauté pan and add the shredded zucchini. Season with the salt and pepper and cook at medium heat, until the zucchini  has softened and all of the liquid has been released, about 10-15 minutes. Set aside and let cool. 

In a large bowl, beat the eggs and the egg whites together and season with a pinch of salt. Add the cooled zucchini and grated cheeses and stir until well incorporated.

Pour the mixture into a greased baking dish and sprinkle the top with grated Parmesan cheese.

Bake for 40-45 minutes, or until golden brown.

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.

Nutritional Facts

Total Fat
17g
27%
Sugar
7g
N/A
Saturated Fat
7g
33%
Cholesterol
131mg
44%
Protein
14g
27%
Carbs
10g
3%
Vitamin A
123µg
14%
Vitamin B12
0.6µg
10.2%
Vitamin B6
0.6mg
27.6%
Vitamin C
48mg
80%
Vitamin D
0.7µg
0.2%
Vitamin E
2mg
9%
Vitamin K
17µg
21%
Calcium
243mg
24%
Fiber
3g
11%
Folate (food)
85µg
N/A
Folate equivalent (total)
85µg
21%
Iron
2mg
10%
Magnesium
61mg
15%
Monounsaturated
8g
N/A
Niacin (B3)
1mg
7%
Phosphorus
280mg
40%
Polyunsaturated
2g
N/A
Potassium
782mg
22%
Riboflavin (B2)
0.6mg
34.4%
Sodium
705mg
29%
Thiamin (B1)
0.2mg
10.5%
Trans
0.1g
N/A
Zinc
2mg
14%