Spanish Zucchini Frittata

READY IN: 25mins
Recipe by LARavenscroft

This is a recipe that I found in Quick & Healthy by Brenda Ponichtera. It's a really great entree for lunch or dinner. It also makes a great breakfast. When made using Egg Beaters, this recipe is only 1 point per serving. When made with regular eggs, it is 2 points per serving.

Top Review by Charlotte J

I only used 3 cups of zucchini because it looked like a lot of zucchini for 4 eggs. I also tamed this down a little by using only 2 tablespoons of green chilies because young children were going to eat for lunch. I used Pace Picante Sauce medium blend to top the frittata. Made for *Every Day is a Holiday 2009* game.

Ingredients Nutrition

Directions

  1. Spray a 10-inch skillet with non-stick cooking spray.
  2. Saute first three ingredients until zucchini is tender.
  3. Drain off any liquid.
  4. Add chiles.
  5. In a small bowl, beat eggs.
  6. Add remaining ingredients and mix well.
  7. Add to the zucchini mixture and cook until the eggs begin to set.
  8. Broil just until top is golden.
  9. Serve with salsa.

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