Today we bring you this zucchini frittata recipe. This is a very delicious food that you can prepare for breakfast or dinner.
Zucchini frittata is low in cabohydrates and fiber.
Prep time: 20 minutes
Start to finish: 15minutes
Ingredients
- 4 teaspoons extra-virgin olive oil, divided
- 1 cup diced zucchini (1 small)
- 1/2 cup chopped onion
- 1/2 cup grape tomatoes or cherry tomatoes, halved
- 1/4 cup slivered fresh mint leaves
- 1/4 cup slivered fresh basil leaves
- 1/2 teaspoon salt, divided
- Freshly ground pepper to taste
- 4 large eggs
- 1/3 cup crumbled goat cheese (2 ounces)
How to make zucchini frittata
- Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/4 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until moisture has evaporated, 30 to 60 seconds.
- Whisk eggs, the remaining 1/4 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine. Wipe out the skillet.
- Preheat broiler.
- Brush the skillet with the remaining 2 teaspoons oil; heat over medium-low heat. Pour in the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so raw egg will flow to the edges.
- Place the skillet under the broiler and broil until the frittata is set and the top is golden, 11/2 to 21/2 minutes. Loosen the edges and slide onto a platter. Cut into wedges and serve.
Full recipe
Zucchini Frittata
Yield:
2
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Low carb breakfast.
Ingredients
- 4 teaspoons extra-virgin olive oil, divided
- 1 cup diced zucchini (1 small)
- 1/2 cup chopped onion
- 1/2 cup grape tomatoes or cherry tomatoes, halved
- 1/4 cup slivered fresh mint leaves
- 1/4 cup slivered fresh basil leaves
- 1/2 teaspoon salt, divided
- Freshly ground pepper to taste
- 4 large eggs
- 1/3 cup crumbled goat cheese (2 ounces)
Instructions
- Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/4 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until moisture has evaporated, 30 to 60 seconds.
- Whisk eggs, the remaining 1/4 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine. Wipe out the skillet.
- Preheat broiler.
- Brush the skillet with the remaining 2 teaspoons oil; heat over medium-low heat. Pour in the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so raw egg will flow to the edges.
- Place the skillet under the broiler and broil until the frittata is set and the top is golden, 11/2 to 21/2 minutes. Loosen the edges and slide onto a platter. Cut into wedges and serve.
Nutrition Information
Yield 2 Serving Size 2Amount Per Serving Calories 375Total Fat 28gSaturated Fat 10gCholesterol 447mgSodium 863mgCarbohydrates 10 gFiber 3gProtein 21g
We hope that you have liked this zucchini frittata recipe. You can also check out our other recipes. We have plenty of them that you may like to take a look.
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