Zucchini & Red Pepper Frittata

I have been making this Frittata for several years. I often make it for dinner and serve it with a spinach salad with a creamy dill dressing. Renee's brand creamy dill is very good. I also have made this Frittata for brunches on several occasions.


This recipe is particularly healthy as it calls for 4 eggs & 4 egg whites rather than 8 whole eggs as some other recipes do. It can also be made in advance and either reheated or served at room temperature.



Ingredients:

2 t extra virgin olive oil
3 T finely chopped shallots
1 red pepper diced
2 c thinly sliced zucchini (about 1 med. or 2 sm.)
4 eggs
4 egg whites
1/2 c packed freshly grated Parmesan cheese
1/4 c chopped fresh basil
1/4 t salt
1/4 t fresh ground pepper

1. Preheat oven to 350 degrees
Prepare an 8 x 8 inch baking dish with vegetable spray.

2. Heat oil in a large skillet over medium heat; add shallots and saute until soft, about 3 minutes. Add red pepper and saute another 3 minutes. Turn heat to medium high and add zucchini; saute until slices are soft, about 10 minutes. Cool slightly.

3. Meanwhile, beat eggs and egg whites together in a large bowl. Add cheese, basil, salt, pepper and cooled zucchini mixture; stir until mixed. Pour mixture into pan and bake for 30 to 35 minutes. Let stand for 10 minutes before cutting.

Makes 6 servings



Per serving nutritional info: Calories = 127, Protein = 10 gr., Fat = 7 gr., Carbs. = 5 gr., Dietary Fibre = 1 gr.