Egg and Zucchini Frittata

Egg and Zucchini Frittata

Basic Information

• Servings: 4
• Serving Size: 1 wedge
• Difficulty: 3
• Budget: 3
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Meal Type: Breakfast

Diet Types

• Omnivore
• Vegetarian
• Low-Carb
• High-Protein
• Pescatarian
• Mediterranean
• DASH
• Halal
• Kosher
• Paleo
• Whole30

Equipment

• Oven-safe medium skillet (e.g., 10-inch)
• Medium bowl
• Whisk
• Knife
• Measuring spoons

Ingredients

1. 6 large eggs, beaten
2. 1 cup zucchini, grated
3. 1 tablespoon olive oil
4. 1/4 teaspoon salt
5. 1/4 teaspoon black pepper

Directions

1. Heat oven to 375°F.
2. In an oven-safe medium skillet over medium heat, heat olive oil.
3. Add grated zucchini and sauté until softened, about 3-4 minutes.
4. In a medium bowl, whisk eggs with salt and pepper, then pour into the skillet over the zucchini.
5. Cook on the stovetop for 3-4 minutes until edges begin to set.
6. Transfer skillet to the oven and bake for 12-15 minutes until fully set.
7. Cut into 4 wedges and serve warm.

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat in an oven or microwave.

Nutrition

• Calories: 140
• Protein: 11g
• Fat: 10g
• Carbs: 2g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A