Zucchini and onion frittata

Recipe Information

Ingredients

• Cooking spray

• 1/2 cup finely chopped onion

• 1 teaspoon finely chopped garlic

• 8 ounces zucchini, cut into 1/8-inch rounds

• 4 large eggs

• 2 large egg whites

• 2 tablespoons grated Parmesan cheese

• 1/2 teaspoon salt

• Black pepper to taste

• 1/4 cup fresh basil, chopped

• 1 tablespoon olive oil

Directions

• Sauté the onions in a skillet coated with cooking spray for 3-4 minutes. Add the garlic and cook for 1-2 minutes, then transfer to a plate to cool.

• Coat the pan again and cook the zucchini until moist and translucent and brown on both sides, about 8-10 minutes. Add the garlic and onion mixture and cook for 5 minutes. Transfer to a plate and wipe the pan clean.

• Whisk the eggs and egg whites in a mixing bowl. Mix in the Parmesan cheese, salt, and pepper. Add the onion, garlic, and zucchini mixture, along with the chopped basil.

• Add the olive oil to the pan and pour in the mixture. Spread it into an even layer and cook over medium high heat until lightly browned on the bottom and set at the edges but not the center, about 8 minutes.

• Remove from heat. Invert a large plate over the pan, then flip over so that the frittata falls from the pan onto the plate. Slide the frittata back into the pan and cook it to lightly brown the other side, about 5 minutes.

• Slide the frittata onto the serving plate. Cut into wedges and serve.

Nutrition (per serving)

• Calories: 138 cal

• Total fat: 9g

• Saturated fat: 2g

• Sodium: 419mg

• Carbohydrate: 5g

• Fiber: 1g

• Protein: 9g