Nutrition per serving may change if servings are adjusted.
1 cup refrigerated or frozen egg product, thawed or 4 eggs
½ cup finely shredded reduced-fat cheddar cheese
2 tablespoons snipped fresh flat-leaf parsley
¼ teaspoon ground black pepper
⅛ teaspoon salt
2 teaspoons olive oil
12 ounces zucchini, halved lengthwise and sliced
4 green onions, sliced
Position a rack in the upper third of the oven and preheat to 450°F. In a medium bowl, whisk together eggs, cheese, half of the parsley, the pepper and salt. Set aside.
In a 9- to 10-inch ovenproof skillet, heat olive oil over medium-high heat. Add zucchini and green onions; cook 5 to 8 minutes or just until tender, stirring frequently.
Carefully pour the egg mixture over the vegetables. Reduce heat to medium. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges about 5 minutes or until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overbrowning.
Place the skillet in the oven. Bake about 5 minutes or until the frittata is firm and the top is golden. Sprinkle with remaining 2 tablespoons parsley. Cut into wedges. Serve warm.