Lunch

Zucchini Fritatta is for Lunch.

Zucchini Fritatta takes 15 minutes to prepare.

Zucchini Fritatta takes 25 minutes to cook.

Zucchini Fritatta makes 1 servings.

The ingredients for Zucchini Fritatta are:

3 cup, sliced Zucchini 1TBSP butter 1 cup, chopped or sliced Red Ripe Tomatoes 1/2 cup, chopped Green Peppers (bell peppers) 1 small Onions, raw 2 leaves Basil 3/4 cup Whipped Cream, pressurized 4 large Egg, fresh, whole, raw 3 tbsp Parmesan Cheese, grated 1 cup, shredded Cheddar Cheese 1 dash Salt 1 dash Pepper, black 1 tbsp Butter, salted

Here is how you make Zucchini Fritatta:

Heat oven to 400 degrees. Shred zucchini, chop rest of veg and place in cast iron skillet or your favorite skillet. I used a 12 inch cast iron skillet. Heat a tablespoon of butter and saute until most of the juices are evaporated. Beat eggs with the cream or milk and cheeses and pour over veggies. Let sit on stove for a few minutes then place in oven for 20 to 30 minutes or until golden brown and there is no raw egg mixture. Mine took 20 minutes. The top of mine looked like cloud bread when it was done. You can substitue spinach, yellow squash, red peppers, ricotta cheese for some ingredients. I added a bit of sriracha powder for some zing. You could increase the cream or milk and add 1/2 to 3/4 cup of bisquick to make an impossible pie. Serving Size: 2 to 3Number of Servings: 1Recipe submitted by SparkPeople user KEOGHG2.

The nutritional information for Zucchini Fritatta is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,198.8

• Total Fat: 83.8 g
• Cholesterol: 940.6 mg
• Sodium: 1,596.1 mg
• Total Carbs: 49.7 g
• Dietary Fiber: 11.7 g
• Protein: 67.7 g

The dietary needs meet for Zucchini Fritatta is Low Carb