Cheesy Zucchini Frittata

recipe
If you need to make breakfast in a hurry, chop the vegetables and separate the eggs the night before and keep them covered in the refrigerator until morning.

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 155
Caloriesfromfat 0.0 %
Fat 8 g
Satfat 3.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15.4 g
Carbohydrate 4.6 g
Fiber 1.3 g
Cholesterol 119 mg
Iron 0.8 mg
Sodium 381 mg
Calcium 215 mg

Ingredients

6 large egg whites
2 large eggs
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/2 cup finely chopped green onions
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh basil
1/4 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon olive oil
1 1/2 cups thinly sliced zucchini
1/2 cup chopped green bell pepper

Preparation

1. Preheat oven to 475°.

2. Combine first 8 ingredients in a bowl; stir well with a whisk.

3. Heat oil in an ovenproof medium skillet over medium-high heat. Add zucchini and bell pepper; sauté 5 minutes. Add egg mixture. Reduce heat to low; cook 5 minutes or until set around edges. Remove pan from heat.

4. Bake at 475° for 8 minutes or until center is set. Cut into 4 wedges.

carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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