Zucchini Frittata Recipe

Recipe: Zucchini Frittata

This recipe is taken from The Shredded Chef. I’ve included the exact calories and macro-nutrients per serving. You’ll also find the prep time and cooking time from the original recipe. Along with the original ingredients, I’ve also listed what my substitutions were in re-creating the recipe and my reason for doing so.

• Servings: 1
• Prep time: 5 minutes
• Cooking time: 10-12 minutes
• Per serving:
  • Calories: 214
  • Protein: 31 grams
  • Carbohydrates: 8 grams
  • Fat: 7 grams

Ingredients

• 1/4 cup onion
• 1/2 cup zucchini, shredded
• 6 egg whites
• 1 large egg
• salt and pepper, to taste
• 1 tbsp low-fat cheddar cheese, shredded

Zucchini Frittata Recipe Instructions

1. Preheat oven to 350
2. Whisk eggs together in a bowl
3. Coat an 8-inch oven-proof skillet with cooking spray over medium heat
4. Saute onion and zucchini for 2-3 minutes
5. Pour eggs over vegetables
6. Sprinkle with salt and pepper
7. Cook until almost set (6-7 minutes)
8. Sprinkle cheese on top
9. Bake for 4-5 minutes or until cheese melts

My Recipe Substitutions

• Rather than using actual eggs for the egg whites, I used AllWhites Liquid Egg Whites as I have a consistent stock of it.
• Couldn’t find low-fat cheddar cheese, so I used part skim mozzarella cheese that had the lowest fat content I could find in the cheese section.
• Used a Lodge cast-iron 10-inch skillet instead of an 8″ skillet (a larger skillet makes a less thick frittata)
• I drizzled Tabasco sauce on the finished product

Zucchini Frittata Recipe Review and Potential Enhancements

I like that this is a high protein and low carb recipe, which fits well into my current dietary plan. It was easy to make and required only a few ingredients, which makes this a recipe you can create repeatedly. It can be made even easier if you avoid the baking step altogether and let it set completely on the stove-top. Because I enjoy foods with more varied textures, the next time I make this, I will probably add mushrooms, tomatoes, or jalapeno peppers. I’d also double the amount of onions and sprinkle in some garlic powder because I love to flavor my food heavily with both onion and garlic.

Ting Wang

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