Wednesday, June 29, 2016

Spiralized Zucchini Frittata


Spiralized Zucchini Frittata
2 large zucchini
2 teaspoons olive oil
1 garlic clove, minced
4 large eggs
3/4 cup 1% milk
1/4 teaspoon salt
1/4 teaspoon black pepper
2 ounces shredded Parmesan cheese


Spiralize zucchini on a medium grate.
Preheat oven to 350°F. In a 9-inch ovenproof skillet over medium heat, cook zucchini in olive oil until slightly softened. Try not to constantly stir the zucchini to avoid breaking it. Add garlic, and cook until fragrant.
Whisk together  eggs, milk, salt and pepper in a bowl. Pour egg mixture over the zucchini.
Bake for 15–18 minutes, or until center is set. Sprinkle cheese over frittata, and cook for another 2 minutes, or until cheese is melted. Cut into 4 wedges.

*Recipe from

No comments:

Post a Comment

Thank you for your comment!

Note: Only a member of this blog may post a comment.