Picnic

Zucchini frittata is for Lunch.

Zucchini frittata takes 15 minutes to prepare.

Zucchini frittata takes 40 minutes to cook.

Zucchini frittata makes 8 servings.

The ingredients for Zucchini frittata are:

1/2 a large zucchini sliced thinly
2 medium sized potatoes diced
1 clove garlic minced
1/2 medium onion diced
1 tbsp butter or olive (for sauteeing)
6 medium (or large eggs) beaten
salt and pepper to taste
one pinch each of red pepper flakes, cinamon, nutmeg, and fresh chives
2 slices american cheese (lite version) cut into 8 strips
1 tbsp honey

Here is how you make Zucchini frittata:

Preheat the oven to 350*. Sweat the onions and garlic in the butter. Add the potatoes and let cook almost all the way through before adding the zucchini. Add salt, pepper, chives and red pepper flakes to taste. While the mixture is cooking, beat the eggs with a little pepper, cinnamon and nutmeg. When the zucchini mixture is almost fully cooked transfer to a pie tin. Pour the egg evenly on top and place into the oven.When the egg is almost fully cooked place the slices of cheese on top and let finish cooking. It should take about a half hour or so total. Drizzle honey to taste on individual slices. It makes 8 slices and is wonderful with a side salad (lettuce, tomatoes and balsamic vinegar). Serving Size: 8 wedgesNumber of Servings: 8Recipe submitted by SparkPeople user SAPPHIRE_LADY.

The nutritional information for Zucchini frittata is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 118.0

• Total Fat: 5.0 g
• Cholesterol: 127.0 mg
• Sodium: 127.6 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 1.2 g
• Protein: 6.2 g

Zucchini frittata is Italian cuisine.

The dietary needs meet for Zucchini frittata is Vegetarian