Zucchini and Corn Frittata

Zucchini and Corn Frittata

Health Rating
Prep Cook Ready in Servings
10 min 45 min 55 min 6

Ingredients


1 tbsp Extra virgin olive oil
2 clove(s) Garlic
1 medium Zucchini
3 tomato Roma tomatoes
1 cup Frozen yellow corn kernels
1 tsp Cumin
1 pinch Salt and pepper
6 large egg Egg
1/2 cup Partly skimmed milk, 2% M.F.
1/2 cup shredded Monterey jack cheese, low fat

Instructions


Mince the garlic and dice the zucchini and tomatoes. Add the garlic, zucchini, tomatoes, and corn kernels to a cast iron skillet along with the cumin, salt, and some freshly cracked pepper.

Sauté the vegetables over medium heat until the tomatoes have broken down and most of the moisture has evaporated off the bottom of the skillet.

Meanwhile, preheat the oven to 350 degrees. In a large bowl, whisk together six large eggs and ½ cup of milk.
Once the vegetables have cooked down and most of their juices have evaporated from the skillet, sprinkle the Monterrey jack cheese over top. Pour the egg and milk mixture into the skillet. Move the vegetables around slightly with a fork or spoon to let the egg run underneath them.

Transfer the skillet to the oven and bake for 30-35 minutes, or until the top is golden brown and puffy. After baking, slice the frittata into six pieces and serve.

Nutrition Facts

Per Portion

Calories 180
Calories from fat 95
Calories from saturated fat 32
Total Fat 10.6 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 4.6 g
Cholesterol 201 mg
Sodium 150 mg
Potassium 324 mg
Total Carbohydrate 10.0 g
Dietary Fiber 1.3 g
Sugars 3.8 g
Protein 11.3 g

Dietary servings

Per Portion


Meat Alternative 0.6
Milk Alternative 0.2
Vegetables 1.1

Energy sources


Pygal22%436.1652791903819127.5794993086935753%388.26469633262843282.3599295703095325%317.73441824300915133.169102962487422%53%25%CarbohydratesFatProtein
Recipe from:
Breakfast