This quick and healthy Zucchini Fritata can be made for breakfast, lunch or dinner. You can substitute different squashes for the zucchini or use a combination. I used trombetta, grown in the garden.
Serves 4
Ingredients
- 2 teaspoons olive oil
- 4 green onions
- 3 cups trombetta, patty pan, zucchini or a combination, diced into matchsticks
- 5 large eggs
- 5 large egg whites
- ¼ cup plus 2 tablespoons parmesan or asiago cheese, grated
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ cup cottage cheese
- ¼ cup feta, crumbled
- 2 medium vine ripened tomatoes, cored and thinly sliced or 2 cups cherry tomatoes, halved
- 2 tablespoons parsley, chopped
- 2 tablespoons oregano or tarragon, fresh
Preheat oven to 325°
Directions
- Chop green onions finely. Cut squash into thin matchstick pieces. Slice tomatoes. Chop parsley and fresh oregano.
- Heat oil in pan over medium heat. Stir in onion and cook about 6 to 8 minutes. Add squash, increase heat to medium-high, season with salt and pepper. Cook about 3 minutes or until moisture dries up.
- In a medium bowl whisk eggs, egg whites, parmesan. Stir in cottage and feta cheeses. Add minced parsley and tarragon or oregano.
- Spray 8 inch glass pyrex dish with olive oil. Transfer the squash mixture to a the dish. Pour egg mixture over top.
- Arrange tomatoes on top, and sprinkle on additional 2 tablespoons parmesan cheese.
- Cook in hot oven for 30 to 35 minutes, until egg has completely risen in the middle.
