Spinach and Zucchini Frittata

Serves: 4
Cooking Time: 60 MINS
Total Calories: 171 CALS
Nutrients per serving:
- 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
Ingredients
- 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