Zucchini Frittata
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½teaspoons olive oil, less if desired
- 2small to medium zucchini, peeled and sliced into ¼-inch rounds
- 2pinches of dried herbs (oregano, dill, thyme or marjoram)
- 2large eggs plus 1 large egg white
- 3tablespoons grated Parmesan, more if desired
- Salt and black pepper
Nutritional analysis per serving (2 servings)
200 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 16 grams protein; 653 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat a broiler with a rack set about 6 inches below the heat. Meanwhile, place a 10-inch broiler-safe skillet over medium heat for 1 minute. Add the olive oil and heat until shimmering. Add the zucchini and shake or stir the pan until it is lightly browned and softened, about 5 minutes. As it cooks, add the herbs, rubbing between your fingers as you sprinkle them.
- Step 2
In a mixing bowl, beat the eggs and egg white with a fork until foamy. Add 2 tablespoons of the cheese and beat until well combined. Season with salt and pepper to taste, using salt sparingly because the Parmesan is salty.
- Step 3
Pour the egg mixture evenly over the zucchini and continue to cook over medium-low heat until solidified, about 3 minutes. Gently shake the pan, making sure the eggs coat the zucchini. If desired, use a spatula to lift the edge and let the uncooked eggs run underneath.
- Step 4
Sprinkle the eggs with the remaining 1 tablespoon cheese, or more if desired. Put the pan under a broiler and broil until the whole frittata is lightly puffed and lightly browned on the surface, about 2 minutes. Cut into quarters and serve.
Private Notes
Comments
We added a chopped yellow onion which we sautéed in butter. We used fines herbes. Delicious.
Shred the zucchini, slice some green onions or shallots, cook in olive oil or butter in a skillet. Take care not to brown the zucchini as it cooks down. When nearly cooked down, add the beaten eggs, letting them set. Finish with grated parmesan, ground pepper and minced herbs. Many variations possible, depending on what is in the garden or refrigerator.
A little bland, and zucchini needed more time to cook down.