ZUCCHINI FRITTATA
When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Whisk together eggs and salt., In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.
Nutrition Facts : Calories 261 calories, Fat 18g fat (8g saturated fat), Cholesterol 304mg cholesterol, Sodium 459mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.
SPICY ZUCCHINI FRITTATA RECIPE
Spice up summer with this Spicy Zucchini Frittata! A light and delicious way to pack in the protein and the veggies!
Provided by Life Made Simple Team
Categories Breakfast Main Dishes
Time 25m
Number Of Ingredients 8
Steps:
- Heat your broiler. In a medium ovenproof (preferably cast-iron) skillet, heat the oil over medium heat and cook the onion and jalapeno. Stir while cooking until the onion and jalapeno are tender, about 5 minutes.
- Next, add the zucchini and corn and cook them until they are tender, about 7 minutes more. Season with salt.
- In a bowl, whisk the eggs with 1/2 teaspoon salt and pour into the skillet with the vegetables. Cook until the sides are just beginning to set, about 2 to 3 minutes.
- Transfer the skillet to the oven and broil until just set in the middle and lightly golden and puffed on top, about 2 to 3 minutes.
Nutrition Facts : Calories 253 kcal, Carbohydrate 11 g, Protein 15 g, Fat 17 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 372 mg, Sodium 443 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 12 g, ServingSize 1 serving
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