Spinach and Zucchini Frittata

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Ingredients

Serves

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1 tsp olive oil

1 medium onion, chopped

1 clove garlic, minced

2 cup thinly sliced unpeeled zucchini

1/2 cup grated part skim mozzarella cheese

1/4 cup chopped fresh parsley

4 egg lightly beaten

1 pkg (10 oz/300 g) frozen chopped spinach, thawed and drained

Pinch ground nutmeg

Amount Per Serving

171 Calories

Fat

10g

Sugars

Protein

14g

Fibre

Carbohydrate

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.

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