Total Time
Prep 15 mins
Cook 15 mins

A very good Low Fat Frittata, you can use or include other veggies or substitute other veggies for the zucchini, A good appetizer or entree. The recipe comes from the American Heart Association,

Ingredients Nutrition


  1. Clean and slice the zucchini in half, lengthwise, then into 1/8-inch pieces.
  2. Dice onion and mince garlic (use as much as you like) Saute zucchini, onions and garlic in 2 tablespoons olive oil until onions and zucchini are limp.
  3. Salt and pepper to taste.
  4. Mix rice, Parmesan, grated mozzarella and eggs in a bowl.
  5. Stir in saute of zucchini, onion and the rest, salt and pepper to taste, Mix all ingredients well.
  6. Heat 9-by-12-inch nonstick fry pan between medium and medium-high heat, and add 2 to 3 tablespoons of extra virgin olive oil.
  7. When pan is hot, pour contents of mixing bowl into fry pan, spread mixture evenly around pan, making sure that the rice and veggies are spread through the liquid.
  8. When the frittata is brown on the bottom, use a plate to turn it over.
  9. Cook until both sides are brown and firm.
  10. Slice and serve, It can be eaten hot or cold as an appetizer, slice into 1- inch cubes or if sliced larger, as an entree.
Most Helpful

Have made this a lot. I add fresh spinach and also use whole eggs. This is a keeper!

ChunkyPorkChops December 31, 2010

This is very good. I cut down on the oil a little bit, and used a reduced fat mozzarella. Very tasty.

jkmcnult December 04, 2008

I like it a lot. I made it with cooked bulgar on the bottom mostly, like a crust. A bit healthier, and I used real eggs too (I justified the real eggs because of the bulgar, haha). I think this would be lovely with baby spinich, or any other omelet-friendly veggies... keep up the good work!

LauraBelle July 30, 2008