Cheddar and Zucchini Frittata
This frittata, made with cheddar cheese and zucchini, is quick and easy to prepare. With just 115 calories per serving, this is a guilt-free meal.
Ingredients
- 1 cup refrigerated or frozen egg product, thawed or 4 eggs
- ½ cup finely shredded reduced-fat cheddar cheese
- 2 tablespoons snipped fresh flat-leaf parsley
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- 2 teaspoons olive oil
- 12 ounces zucchini, halved lengthwise and sliced
- 4 green onions, sliced
Directions
- Position a rack in the upper third of the oven and preheat to 450 degrees F. In a medium bowl, whisk together eggs, cheese, half of the parsley, the pepper and salt. Set aside.
- In a 9- to 10-inch ovenproof skillet, heat olive oil over medium-high heat. Add zucchini and green onions; cook 5 to 8 minutes or just until tender, stirring frequently.
- Carefully pour the egg mixture over the vegetables. Reduce heat to medium. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges about 5 minutes or until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overbrowning.
- Place the skillet in the oven. Bake about 5 minutes or until the frittata is firm and the top is golden. Sprinkle with remaining 2 tablespoons parsley. Cut into wedges. Serve warm.
