Thursday, February 3, 2011

Zucchini Frittata

One of my new favourite recipes. Since I am continuing to eat a reduced-carb diet, everything in this frittata is permissible. It's easy and super yummy!
8 eggs
salt and pepper
3/4 cup shredded mozzarella
1/4 cup chopped parsley (I left this out)
1 lb. zucchini that has been quartered lengthwise and cut crosswise into 3/4 inch slices
1 chopped onion
1 clove minced garlic
1/2 teaspoon Italian seasoning
1 sliced tomato
2 tablespoons oil

  • Preheat oven to 400. Beat eggs with parsley, salt and pepper till well blended.
  • Add in 3/4 cup mozzarella.
  • Heat 2 tablespoons oil in a skillet over med-high heat and add zucchini, onion, garlic, a dash of salt, and Italian seasoning. Cook till tender about seven minutes.
  • Stir in egg mixture and cook until edges are set about 2-3 minutes. Remove from heat.
  • Top with slices of tomato. Put in oven and bake for 10 minutes.
  • Sprinkle with 1/4 mozzarella cheese and bake for five more minutes.

1 comment:

Ruut said...

I wanna try this during this weekend!!!!