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