Low Fat Zucchini Frittata
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
1 Frittata
- Serves:
- 4-6
ingredients
- 2 -3 medium zucchini, sliced
- 1⁄2 cup diced onion
- 1 clove fresh garlic, minced fine
- 1 cup cooked white rice (a good use for leftover rice)
- 1 cup egg substitute or 1 cup egg white
- 2 tablespoons grated parmesan cheese
- 1⁄2 cup grated mozzarella cheese
- 4 -5 tablespoons extra virgin olive oil
- salt (roughly 1/4 teaspoon)
- ground pepper
directions
- Clean and slice the zucchini in half, lengthwise, then into 1/8-inch pieces.
- 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.
- Salt and pepper to taste.
- Mix rice, Parmesan, grated mozzarella and eggs in a bowl.
- Stir in saute of zucchini, onion and the rest, salt and pepper to taste, Mix all ingredients well.
- 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.
- 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.
- When the frittata is brown on the bottom, use a plate to turn it over.
- Cook until both sides are brown and firm.
- 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.
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Reviews
-
I'd forgotten how delicious zucchini and eggs are together. This recipe works well with a mix of egg substitute and whole eggs. I'm on a low cholesterol regime but my husband is not (a real "meat and potatoes" guy!). I will serve this with a small side portion of ham or sausage for him and a second veggie for myself. Thanks for sharing this.
RECIPE SUBMITTED BY
Barb G.
Sonora, California