RECIPE SUMMARY
Zucchini Frittata
Makes 4 servings: Counts towards 1 egg and 1 Oz of Animal protein, 1½ egg whites, 1 cup of vegetables, ¼ of restricted vegetables
INGREDIENTS
DIRECTIONS
Pre heat the oven to 350ºF.
Heat an oven safe pan (such as a cast iron skillet) over medium high heat and add in the two tablespoons of oil.
In a medium bowl beat the eggs and egg whites together until they are all the same color. Add in the oregano, parsley, sea salt, and black pepper and beat to combine.
Add the sliced onion to the hot pan, cook until the onions are just tender. Top with the zucchini slices and gently stir again. Pour the Egg over top. Keep the pan over medium to high heat for 3 minutes or until the egg just starts to turn opaque around the edges.
Place the entire pan in the oven for 30-45 minutes or until a toothpick inserted into the middle comes out clean.
Serve with arugula or hot sauce
Ingredients
Directions
Pre heat the oven to 350ºF.
Heat an oven safe pan (such as a cast iron skillet) over medium high heat and add in the two tablespoons of oil.
In a medium bowl beat the eggs and egg whites together until they are all the same color. Add in the oregano, parsley, sea salt, and black pepper and beat to combine.
Add the sliced onion to the hot pan, cook until the onions are just tender. Top with the zucchini slices and gently stir again. Pour the Egg over top. Keep the pan over medium to high heat for 3 minutes or until the egg just starts to turn opaque around the edges.
Place the entire pan in the oven for 30-45 minutes or until a toothpick inserted into the middle comes out clean.
Serve with arugula or hot sauce