Texas Stew
I love to experiment with many different types of recipes. But as a mother of young children, I rely on family-friendly ones more and more. Everyone enjoys this stew.
Read MoreCheddar and Zucchini Frittata
Drescription
This frittata, made with cheddar cheese and zucchini, is quick and easy to prepare. With just 115 calories per serving, this is a guilt-free meal.
Ingredients
- 1 cup refrigerated or frozen egg product, thawed or 4 eggs
- ½ cup finely shredded reduced-fat cheddar cheese
- 2 tablespoons snipped fresh flat-leaf parsley
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- 2 teaspoons olive oil
- 12 ounces zucchini, halved lengthwise and sliced
- 4 green onions, sliced
Directions
- Position a rack in the upper third of the oven and preheat to 450 degrees F. In a medium bowl, whisk together eggs, cheese, half of the parsley, the pepper and salt. Set aside.
- In a 9- to 10-inch ovenproof skillet, heat olive oil over medium-high heat. Add zucchini and green onions; cook 5 to 8 minutes or just until tender, stirring frequently.
- Carefully pour the egg mixture over the vegetables. Reduce heat to medium. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges about 5 minutes or until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overbrowning.
- Place the skillet in the oven. Bake about 5 minutes or until the frittata is firm and the top is golden. Sprinkle with remaining 2 tablespoons parsley. Cut into wedges. Serve warm.
