This dish is so delish. It has a natural sweetness to it, almost like sugar. I would 100% make this dish for company, even if I have chicken or steaks in the fridge.
A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata in place of the goat cheese.
4 Reviews for Zucchini Frittata
Delicious and a great way to use garden veggies up. I thought the mint would be odd, but it actually works in this recipe. You can ignore previous reader comments on cholesterol, they are quite dated(like 10 years old) dietary cholesterol is not linked to LDL elevation or risk of anything, it is saturated fat and trans fat content which is harmful, this recipe has a very low level of both and the protein in the eggs is great.
I keep coming back to this frittata recipe, though with my own slight tweaks. I use feta cheese instead of the goat cheese and omit the mint. Otherwise, I make it as stated. This is a favorite served by itself or suffed into a pita pocket for on-the-run convenience. It also freezes and re-heats well for a quick prep breakfast stash.
WOW, are you kidding - 445 mg of cholesterol per serving!
No, No, No . . . .
You can substitute 1 cup of egg substitute plus one whole egg reducing the cholesterol to approximately 110-120 mg per serving. Now that's healthier. But healthier yet, use egg substitute and egg whites. It tastes just as great with fresh veggies and fresh herbs!
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