Zucchini-tomato frittata (recipe)
| Zucchini-tomato frittata (recipe) | |
|---|---|
| Name | Zucchini-tomato frittata |
| Ingredients | Eggs • Parmesan cheese • Salt • Ground black pepper • Chives • Green onions • Extra virgin olive oil • Zucchini • Tomatoes • Garlic |
| Cooktime (in hours) | 0.416666667 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.75 |
| Keto friendliness | Keto friendly |
| Calories | 130.9 |
| Fat | 9.2 |
| Protein | 8.4 |
| Carbohydrate | 3.8 |
| Fiber | 0.9 |
| Net carbohydrates | 2.9 |
| Sugar | 2.3 |
| Saturated fat | 2.6 |
| Cholesterol (mg) | 188.8 |
| Sodium | 269.4 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Zucchini-tomato frittata (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Zucchini-tomato frittata (recipe) details
Zucchini-tomato frittata (recipe) image(external)
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- Preheat the oven to 350 8F.
- In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
- Set aside.
- In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
- Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
- Repeat with the rest of the zucchini and reserve.
- Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
- Return the zucchini to the skillet, evenly distributing it.
- Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
- Place the frittata in the oven and bakefor 12 to 15 minutes, or until it is completely set and golden brown.
- Invert it onto a plate, cut into slices and serve.
Food tags
Onions, Vegetable, European, Very Low Carbs, Brunch,, Oven, Stove Top
Zucchini-tomato frittata (recipe) details
Time:
Prep Time in Hours and Mins:45M
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