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Cheesy Zucchini Frittata

Yield 4 servings (serving size: 1 wedge)
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.

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

Nutrition 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

How to Make It

  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.

  5. carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook