Healthy Recipe: Zucchini Veggie Frittata
Get a little Spring in your step with this protein-rich recipe that showcases fresh eggs, peppers, mushrooms, and zucchini.
- ½ small sweet onion, chopped
- 9 eggs
- 1 small zucchini, thinly sliced
- 4 tablespoons skim milk
- 3 button mushrooms, thinly sliced
- ¾ cup shredded mozzarella cheese
- 1 small jar roasted red peppers, sliced
- Salt and pepper to taste
Sauté all vegetables, except the red peppers, until lightly brown in an ovenproof frying pan sprayed with cooking spray. Beat the eggs with skim milk and add salt and pepper to taste.
Pour the eggs over the veggies and add the red peppers. Cook over medium heat. Lift the sides with a spatula and allow the raw egg to run under the veggies.
Put the pan in a 375°F oven to cook the top of the frittata until firm, but not over browned.
Remove from oven, turn onto a platter, and sprinkle with cheese.
- Number of servings: 4 (1½ cups)
- Calories: 231.5
- Fat: 11.5g
- Protein: 22g
- Carbohydrates: 10g
Recipe from Cooking for a Healthy Church: Easy and Nutritious Recipes for the Parish Hall for the Family Table collected by members of The Episcopal Church Medical Trust.