Ingredients
Units
Scale
- 4 eggs or (1 cup egg beaters)
- 1/2 cup finely shredded reduced-fat cheddar cheese
- 12 ounces zucchini, halved lengthwise and sliced
- 4 green onions, sliced
- 1 oz fresh parsley microgreens
- 1 tablespoon snipped fresh flat-leaf parsley
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 2 teaspoons olive oil
Instructions
- Position a rack in the upper third of the oven and preheat to 450 degrees F.
- In a medium bowl, whip eggs, cheese, parsley, salt, and pepper
- Set aside.
- In an 8-inch ovenproof skillet, heat olive oil over a medium-high fire.
- Add zucchini and green onions
- Cook 5 to 8 minutes (until tender)
- Stir frequently
- Pour the whipped eggs over the vegetables
- Reduce heat to medium.
- As the eggs set, run a spatula around the edge of the skillet
- Lift the eggs uncooked portion flows underneath
- Continue cooking and lifting edges for another 5 minutes (until mixture is set)
- Reduce heat to medium-low to prevent burning
- Place the skillet in the oven
- Bake for about 5 minutes until the top of the frittata is firm and golden.
- Sprinkle with parsley microgreens
- Cut into four wedges
- Serve warm and enjoy
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Fried
- Cuisine: International
- Diet: Vegetarian
