Cheddar and Zucchini Frittata

Cheddar and Zucchini Frittata

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From: Diabetic Living Magazine

This frittata is made with cheddar cheese and zucchini and is quick and easy to prepare. With just 115 calories per serving, this is a guilt free meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: ¼ of the frittata
  • Per serving: 115 calories; 5 g fat(2 g sat); 1 g fiber; 6 g carbohydrates; 11 g protein; 37 mcg folate; 10 mg cholesterol; 2 g sugars; 1,382 IU vitamin A; 20 mg vitamin C; 148 mg calcium; 2 mg iron; 321 mg sodium; 384 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ lean protein, ½ fat, ½ vegetable

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