Spinach and Zucchini Frittata

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
1 tsp (5 mL) olive oil
1 medium onion, chopped
1 clove garlic, minced
2 cups (500 mL) thinly sliced unpeeled zucchini
1/2 cup (125 mL) grated part skim mozzarella cheese
1/4 cup (60 mL) chopped fresh parsley
4 eggs, lightly beaten
1 pkg (10 oz/300 g) frozen chopped spinach, thawed and drained
Pinch ground nutmeg
Nutritional Facts
Amount Per Serving
171 Calories
Fat
10g
Sugars
3g
Protein
14g
Fibre
3g
Carbohydrate
9g

Directions

Preheat oven to 325°F (160°C).

In non-stick skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender. Add zucchini; cook, stirring, for 5 minutes.

In bowl, combine cheese, parsley, eggs, spinach, salt, pepper and nutmeg; stir in zucchini mixture.

Spoon into lightly greased 9-inch (23 cm) pie plate.

Bake in preheated 325°F (160°C) oven until set but still moist in centre, 35 to 45 minutes. Serve hot or cold.

Tips:

Frittata can also be cut into small squares and served warm or cold as hors d’oeuvres.

Preparation: 5 minutes

Cooking: 8 minutes