Home / Diabetes Recipes / Cheddar and Zucchini Frittata

Cheddar and Zucchini Frittata

Cheddar and Zucchini Frittata

November 22, 2017

  • Yields: 4 servings
Cheddar and Zucchini Frittata

Directions

1 Position a rack in the upper third of the oven and preheat to 450 degrees F. In a medium bowl, whisk together eggs, cheese, half of the parsley, the pepper, and, salt. Set aside.

2 In a 9- to 10-inch ovenproof skillet, heat olive oil over medium-high heat. Add zucchini and green onions; cook 5 to 8 minutes or just until tender, stirring frequently.

3 Carefully pour the egg mixture over the vegetables. Reduce heat to medium. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges about 5 minutes or until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overbrowning.

4 Place the skillet in the oven. Bake about 5 minutes or until the frittata is firm and the top is golden. Sprinkle with remaining 2 tablespoons parsley. Serve warm. Cut into wedges. Makes 4 (1/4 of the frittata) servings.

Diabetic Exchanges
Lean Meat 1.5
Fat 0.5
Vegetables0.5

Ingredients

1 cup refrigerated or frozen egg product, thawed or 4 eggs

1/2 cup finely shredded reduced-fat cheddar cheese

2 tablespoons snipped fresh flat-leaf parsley

1/4 teaspoon ground black pepper

1/8 teaspoon salt

2 teaspoons olive oil

12 ounces zucchini, halved lengthwise and sliced

4 green onions, sliced

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Nutrition Facts

Serving Size1/4 of the frittata
Calories115
Sodium321mg
Protein11g
Cholesterol10mg
Total Fat5g
Saturated Fat2g
Total Carbohydrates6g
Dietary Fiber1g
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