Spiralizing is an entertaining way to get fresh vegetables into your diet. This spiralized squash frittata, courtesy of Cooking Light, is mainly made from vitamin C-rich zucchini and protein-rich eggs. If you don’t have zucchini on hand, feel free to substitute carrots, parsnips or bell peppers. The best thing about eggs is that they complement many different flavor combinations, so feel free to mix and match!
Spiralize zucchini on a medium grate. Preheat oven to 350°F (177ºC). In a 9-inch ovenproof skillet over medium heat, cook zucchini in olive oil until slightly softened. Try not to constantly stir the zucchini to avoid breaking it. Add garlic, and cook until fragrant. Whisk together eggs, milk, salt and pepper in a bowl. Pour egg mixture over the zucchini. Bake for 15–18 minutes, or until center is set. Sprinkle cheese over frittata, and cook for another 2 minutes, or until cheese is melted. Cut into 4 wedges. Serves: 4 | Serving Size: 1/4 frittata Per serving: Calories: 157; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 192mg; Sodium: 340mg; Carbohydrate: 9g; Dietary Fiber: 2g; Sugar: 5g; Protein: 12g Nutrition Bonus: Potassium: 570mg; Iron: 9%; Vitamin A: 14%; Vitamin C: 46%; Calcium: 18% Spiralized Squash Frittata
Ingredients
Directions
Nutrition Information
