Ingredients:
| 2 1/2 | small zucchini (about 1/2 pound) |
| 1/2 | medium green bell pepper (seeded and chopped) (about 1/2 cup) |
| 1 | medium onion, chopped (about 1 cup) |
| 2 cloves | garlic |
| 1 teaspoon | oil (canola or vegetable) |
| 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:
- 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.
- 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.
- Stir the eggs, mozzarella, and Parmesan together in a bowl while the vegetables cook.
- 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.
- Loosen edges of frittata with spatula to serve. Cut into 4 wedges. Serve immediately.
Nutrition Facts
4 Servings Per ContainerServing 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: Spend Smart Eat Smart