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Zucchini Frittata

When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! —Carol Blumenberg, Lehigh Acres, Florida
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon canola oil
  • 1/2 cup chopped onion
  • 1 cup coarsely shredded zucchini
  • 1/2 cup shredded Swiss cheese
  • Coarsely ground pepper, optional

Directions

  • Preheat oven to 350°. Whisk together eggs and salt.
  • In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese.
  • Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.
Nutrition Facts
1 serving: 261 calories, 18g fat (8g saturated fat), 304mg cholesterol, 459mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 18g protein.

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