Low Fat Zucchini Frittata

Recipe by Barb G.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
YIELD: 1 Frittata
UNITS: US

INGREDIENTS

Nutrition
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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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