Zucchini and Goat Cheese Frittata copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 10 eggs
- ½ tsp. salt
- 1 Tbs. unsalted butter
- 1 tsp. thyme
- 2-3 small zucchini, sliced thinly
- 2 Tbs. oregano leaves
- 2 tsp. chopped fresh flat leaf parsley, plus more for garnish
- 4 oz. goat cheese, crumbled
Directions
- 1.Whisk eggs and ½ tsp. salt.
- 2.Melt 1 Tbs. butter in pan over medium heat, add zucchini, thyme, and oregano leaves when butter foams and sauté for 30 seconds. Add oregano, 2 tsp. parsley and cook for 30 seconds.
- 3.Add eggs, stir in circular motion and lift cooked edges to allow uncooked egg to flow underneath.
- 4.Sprinkle cheese on frittata, do not stir, cook 4-5 minutes more.
- 5.Place plate over pan and flip pan so that frittata turns over onto the plate. Then slide the frittata back into the pan, uncooked side down.
- 6.Reduce heat to low and place pan back on stove. Place plate back on top of the pan and cook, covered, for 3 minutes.
- 7.Remove plate and cook until eggs are set. Then slide frittata onto plate (some people like to drain frittatas briefly on paper towels before serving).
- 8.Serve with salad and/or Italian bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 860g | |
| Calories 1102 | |
| Calories from Fat 715 | 65% |
| Total Fat 80.37g | 100% |
| Saturated Fat 37.77g | 151% |
| Trans Fat 0.0g | |
| Cholesterol 1944mg | 648% |
| Sodium 2228mg | 93% |
| Potassium 1478mg | 42% |
| Total Carbs 18.45g | 5% |
| Dietary Fiber 6.1g | 20% |
| Sugars 9.54g | 6% |
| Protein 80.69g | 129% |
