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Zucchini Frittata

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  2 servings
A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata in place of the goat cheese.
RECIPE INGREDIENTS
4 teaspoons  extra-virgin olive oil, divided
1 cup  diced zucchini (1 small)
1/2 cup  chopped onion
1/2 cup  grape tomatoes or cherry tomatoes, halved
1/4 cup  slivered fresh mint
1/4 cup  slivered fresh basil
1/4 teaspoon  salt, divided
Freshly ground pepper to taste
5   large eggs
1/3 cup  crumbled goat cheese (2 ounces)
Zucchini Frittata Recipe at Cooking.com
DIRECTIONS
Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.


Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.


Preheat the broiler.


Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.


Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   2 servings
Calories: 376
Fat. Total: 28g
Protein: 21g
Carbohydrates, Total: 10g
Fat, Saturated: 10g
Fiber: 3g
Cholesterol: 445mg
Sodium: 590mg
% Cal. from Fat: 67%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Carla, ID Reviewed: 08/22/2011
DELICIOUS!!!
Picky eater husband, but he ate it all! Whole family loved it. Will definitely make again.
12 people gave this Cheers. Click here to Cheer this review. Report Violation
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