Cheddar and Zucchini Frittata

3 weightwatcher points

Photo by Gary M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup refrigerated or frozen egg product, thawed or 4 eggs

  • 1/2

    cup finely shredded reduced-fat cheddar cheese

  • 2

    tablespoons snipped fresh flat-leaf parsley

  • 1/4

    teaspoon ground black pepper

  • 1/8

    teaspoon salt

  • 2

    teaspoons olive oil

  • 12

    ounces zucchini, halved lengthwise and sliced

  • 4

    green onions, sliced

Directions

Position a rack in the upper third of the oven and preheat to 450 degrees F. In a medium bowl, whisk together eggs, cheese, half of the parsley, the pepper, and, salt. Set aside. 2.In a 9- to 10-inch ovenproof skillet, heat olive oil over medium-high heat. Add zucchini and green onions; cook 5 to 8 minutes or just until tender, stirring frequently. 3.Carefully pour the egg mixture over the vegetables. Reduce heat to medium. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges about 5 minutes or until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overbrowning. 4.Place the skillet in the oven. Bake about 5 minutes or until the frittata is firm and the top is golden. Sprinkle with remaining 2 tablespoons parsley. Serve warm. Cut into wedges. Makes 4 (1/4 of the frittata) servings.

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