Zucchini is a nutritional superstar. This versatile veggie is low in calories and carbs yet packed with fiber and nutrients like vitamin C and potassium, making it an excellent base for a healthy, satisfying meal.
Enter the zucchini frittata: a quick, easy, and infinitely adaptable way to get your protein fix while keeping the carb count low. Beyond the basic recipe, you can add your favorite herbs, peppers, other vegetables, and even meat for endless flavor combinations. With just a few simple ingredients and your own creative flair, you can whip up a satisfying breakfast, lunch, or dinner that’s bursting with flavor and good-for-you goodness.
Makes 2 servings | Vegetarian
Ingredients
1⁄2 yellow onion, diced
2 medium zucchinis, sliced
6 large eggs
2 tablespoons shredded light cheddar cheese
Instructions
- Preheat oven to 350°F/180°C.
- Coat 8-inch oven-safe skillet in cooking spray and place over medium heat. Add onions and zucchini and saute for two to three minutes.
- In large mixing bowl, beat eggs. Add pinch of salt and pepper and pour over top of vegetables.
- Cook until almost set, about six to seven minutes. Sprinkle cheese on top and transfer to oven. Bake for four to five minutes or until cheese is melted.
Per serving: 287 calories | 23 grams protein | 10 grams carbs | 17 grams fat
