Light Zucchini Frittata
Rise and shine, fellow food enthusiasts! Are you ready to start your day with a burst of flavor? Join me as we embark on a culinary adventure and learn the secrets of crafting the perfect Light Zucchini Frittata. With its delicate texture and vibrant ingredients, this recipe is sure to brighten your mornings.
Equipment
- oven
- 1 large, nonstick skillet with an oven-proof handle
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 green onions (scallions), including the tops, finely chopped
- 2 cloves garlic, minced or pressed
- 1 large zucchini, cut into thin rounds
- 1 can low-sodium chopped tomatoes, drained
- ¼ teaspoon each dried basil and dried thyme
- ⅛ teaspoon black pepper
- 1 large whole egg
- 3 additional egg whites
- 1 cup low fat (skim) shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees.
- In a large, nonstick skillet with an oven-proof handle, heat the olive oil over medium heat for about 1 minute.
- Once the oil is hot, add the green onions and cook (uncovered) for about 5 minutes until soft.
- Add the garlic, zucchini, tomatoes, basil, thyme, and black pepper and cook, covered, until the zucchini is just tender (about 3 minutes).
Video
Notes
Make this Light Zucchini Frittata your own by adding your favorite ingredients! Consider tossing in some cherry tomatoes, crumbled feta cheese, or even diced bell peppers. The possibilities are endless. Share your unique twists on this recipe in the comments below!