Cheesy Zucchini Frittata

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 155
  • Calories from fat: 0.0%
  • Fat: 8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15.4g
  • Carbohydrate: 4.6g
  • Fiber: 1.3g
  • Cholesterol: 119mg
  • Iron: 0.8mg
  • Sodium: 381mg
  • Calcium: 215mg

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. 1. Preheat oven to 475°.
  2. 2. Combine first 8 ingredients in a bowl; stir well with a whisk.
  3. 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. 4. Bake at 475° for 8 minutes or until center is set. Cut into 4 wedges.
  5. carbo rating: 3
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