Zucchini Frittata

Ingredients

• 1 ½ teaspoons olive oil, less if desired
• 2 small to medium zucchini, peeled and sliced into 1/4-inch rounds
• 2 pinches of dried herbs (oregano, dill, thyme or marjoram)
• 2 large eggs plus 1 large egg white
• 3 tablespoons grated Parmesan, more if desired
• Salt and black pepper

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    427 calories; 28 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 34 grams protein; 400 milligrams cholesterol; 801 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 to 2 servings

Preparation

1. Heat a broiler with a rack set about 6 inches below the heat. Meanwhile, place a 10-inch broiler-safe skillet over medium heat for 1 minute. Add the olive oil and heat until shimmering. Add the zucchini and shake or stir the pan until it is lightly browned and softened, about 5 minutes. As it cooks, add the herbs, rubbing between your fingers as you sprinkle them.
2. In a mixing bowl, beat the eggs and egg white with a fork until foamy. Add 2 tablespoons of the cheese and beat until well combined. Season with salt and pepper to taste, using salt sparingly because the Parmesan is salty.
3. Pour the egg mixture evenly over the zucchini and continue to cook over medium-low heat until solidified, about 3 minutes. Gently shake the pan, making sure the eggs coat the zucchini. If desired, use a spatula to lift the edge and let the uncooked eggs run underneath.
4. Sprinkle the eggs with the remaining 1 tablespoon cheese, or more if desired. Put the pan under a broiler and broil until the whole frittata is lightly puffed and lightly browned on the surface, about 2 minutes. Cut into quarters and serve.

20 minutes