Mexican Frittata

  

Ingredients:

2 1/2 small zucchini (about 1/2 pound)
1/2 cup medium green bell pepper, seeded and chopped
1 cup medium onion, chopped
2 cloves garlic
1 teaspoon oil 
6 large eggs, beaten
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese (shredded or grated)
1/4 teaspoon ground black pepper

Instructions:

  1. Wash zucchini. Trim and discard the ends. Cut each zucchini into 4 strips, then cut into 1/4" pieces. Combine the zucchini, bell pepper, onion, garlic, and hot pepper (if desired) in a bowl.
  2. Heat the oil in a skillet over medium heat. Add vegetables and cook until the zucchini is crisp tender (about 4 minutes). Stir frequently while cooking.
  3. Stir the eggs, mozzarella, and Parmesan together in a bowl while the vegetables cook.
  4. Shake the skillet to distribute the vegetables evenly. Pour egg mixture over vegetables and shake skillet again to help distribute the egg mixture. Put lid on pan and cook 5-7 minutes. Cook until the egg on top is solid. Sprinkle with black pepper.
  5. Loosen edges of frittata with spatula to serve. Cut into 4 wedges. Serve immediately.

Nutrition information:

Nutrition Facts

4 Servings Per Container
Serving Size: 1 wedge

Amount Per Serving

Calories 210


 
% Daily Value*
Total Fat 13g
20%
Saturated Fat 5g
25%
Trans Fat 0g
 
Cholesterol 290mg
97%
Sodium 300mg
12%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
8%
Total Sugars 4g
 
Added Sugars
NA*
Protein 16g
 

Vitamin D 0mcg
0%
Calcium 16mg
2%
Iron 0mg
0%
Potassium 27mg
0%

* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.

NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.

Source:

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