Cheddar and Zucchini Frittata

Cheddar and Zucchini Frittat

This frittata is made with cheddar cheese and zucchini and is quick and easy to prepare. With just 115 calories per serving, this is a guilt free meal.


  • One cup of thawed or chilled egg product, or four eggs
  • Finely shred ½ cup of reduced-fat cheddar cheese
  • Two teaspoons of freshly chopped flat-leaf parsley
  • ¼ teaspoon of black pepper, ground
  • One-half teaspoon of salt
  • two tsp olive oil
  • 12 ounces of lengthwise halved and sliced zucchini
  • Four thinly sliced green onions.


  1. Adjust an oven rack to the top third and preheat the oven to 450 degrees Fahrenheit.
  2. Mix the eggs, cheese, half of the parsley, salt, and pepper in medium-sized bowl. Put aside Heat the olive oil in 9- to 10-inch ovenproof skillet over medium-high heat.
  3. Stir often and cook for to minutes, or until zucchini and green onions are just soft.
  4. Scatter the egg mixture over the veggies with caution. Turn down the heat to medium. Run a spatula around the skillet’s edge as the mixture hardens, raising the egg mixture so that the uncooked portion flows below. Cook for a further five minutes or until the egg mixture is almost set, raising the edges (the top will be damp). As needed, turn down the heat to avoid overbrowning.
  5. Put the frying pan inside the oven. Bake for approximately five minutes, or until the frittata is set and has a golden crust. Add the final two tablespoons of parsley on top. Chop into wedges. Warm up and serve.
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