Zucchini-Spinach Frittata!! ~ GLUTEN FREE

By JacqueDavison

Ingredients

• 8 egg whites
• 1/2 c. fresh spinach
• 1 zucchini, sliced thin (I used a handheld mandolin to slice it up)
• salt and pepper, to taste
• 1/2 c. freshly grated Parmesan cheese (optional)

Preparation

Step 1

1. Preheat the oven to 400 degrees F. Place a baking sheet in the oven while it is preheating.
2. Line an 8 in. spring form pan with parchment paper. Spray the parchment with cooking spray.
3. In a large mixing bowl, whisk together the eggs and spinach. Pour into the prepared pan.
4. Arrange the zucchini on top of the egg mixture. Press the zucchini lightly into the egg mixture, you will have some zucchini bake into the frittata, and a little left out on top after baking.
5. Season with salt and pepper, to taste.
6. Bake for 35-40 minutes or until the edges are slightly golden, and when you move the pan, the center of the dish does not jiggle.
7. Remove from the oven and immediately sprinkle the Parmesan over the top of the frittata.
8. Allow the frittata to cool in the pan for about 10 minutes before removing and serving.
Makes 8 slices.