Saturday, November 10, 2012

Spicy Zucchini Frittata Recipe

I love having breakfast foods for dinner.  We don’t do this often, but when we do it is always a treat.  Making a frittata is so simple, yet always packs so much flavor in every bite.  Plus, they are so versatile that you can include any ingredients that you have on hand to discover a new flavor combination every time.   This frittata is vegetarian, but if you are a meat lover, feel free to add ham, sausage, or bacon.   

This spicy zucchini frittata is so light and savory.  The sweet zucchini develops a lovely balance against the heat of the jalapeño pepper.  When I am making dinner, creating a healthy twist to our favorites is always a challenge I enjoy taking on.  Making this frittata with egg whites and skim milk helped me to achieve this, while still creating a satisfying meal.   

Spicy Zucchini Frittata Recipe
Preheat oven to 350o
Serves 4

1 teaspoon olive oil
1 small white onion, diced
1 jalapeño, seeded and diced  
1 large zucchini, diced
10 large egg whites
1/4 cup skim milk
1/2 cup shredded mozzarella cheese
Cooking spray

In a small pan, heat olive oil.  Add onion and jalapeño to pan and sauté until soft, about 5 minutes.  Add zucchini and cook for another 3 minutes. 

Meanwhile, whisk together the eggs, milk, and 1/4 cup shredded mozzarella cheese in a large bowl.  Season the egg mixture with salt and pepper. 

Spray a pie pan with non-stick cooking spray to ensure your frittata will come out of the pan cleanly.  Spread the zucchini, onions and jalapeño mixture into the pie dish.  Next, cover the vegetables with the egg mixture.  Sprinkle the remaining shredded mozzarella cheese on the top.  Place in the preheated oven for 20-25 minutes until the egg is fully cooked. 


1)      As mentioned up above, feel free to mix up the ingredients in this frittata.  Any flavor combination would be delicious {meats and vegetables}
2)      I am sure that this frittata would be excellent with shredded cheddar or monterey jack cheese as well.
3)      I don’t like to waste food.  Due to the fact that I only used egg whites in this recipe, freeze the egg yolks in plastic bags labeled with how many yolks per bag.  Use these for a future recipe. 

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