Zucchini Frittata

Name: Zucchini Frittata
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 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

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

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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