Zucchini & Basil Frittata

Servings: 3

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

12 leaves basil, chopped

12 leaves basil, chopped

1/2 cup cheddar cheese

3 eggs

1 tablespoon grapeseed oil

4 green onions

3/4 teaspoon salt

400g zucchini, grated

Equipment:

food processor

box grater

colander

bowl

mixing bowl

frying pan

oven

pot holder

Cooking instruction summary:

  1. Shred the zucchini with a box grater or a food processor.
  2. Place shredded zucchini in a colander with a large bowl underneath.
  3. Sprinkle with a little salt and allow some water to seep out of the zucchini, about 20 minutes. You can squeeze some of the water out with your hands if you're in a hurry. This part can be completed ahead of time and the shredded zucchini can stay in your refrigerator overnight if you would like to do this recipe in stages.
  4. In a large mixing bowl, add shredded zucchini, green onion, basil, cheddar cheese, and salt. Stir to combine.
  5. Crack the eggs in a separate bowl and beat them.
  6. Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients.
  7. Preheat your oven to 350 degrees F. In a 10 inch cast iron skillet, heat 1 to 2 tablespoons grape seed oil (or olive oil). Spread the oil around, making sure the sides are nicely oiled as well.
  8. Heat to medium then add the egg/zucchini mixture, and make sure the mixture is evenly distributed.
  9. Cook until the egg begins to cook to the sides of the skillet, about 3 to 5 minutes.
  10. Use a pot holder to place skillet in the oven. Bake 12 to 15 minutes until the center tests clean.

 

Step by step:


1. Shred the zucchini with a box grater or a food processor.

2. Place shredded zucchini in a colander with a large bowl underneath.

3. Sprinkle with a little salt and allow some water to seep out of the zucchini, about 20 minutes. You can squeeze some of the water out with your hands if you're in a hurry. This part can be completed ahead of time and the shredded zucchini can stay in your refrigerator overnight if you would like to do this recipe in stages.In a large mixing bowl, add shredded zucchini, green onion, basil, cheddar cheese, and salt. Stir to combine. Crack the eggs in a separate bowl and beat them.

4. Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients. Preheat your oven to 350 degrees F. In a 10 inch cast iron skillet, heat 1 to 2 tablespoons grape seed oil (or olive oil).

5. Spread the oil around, making sure the sides are nicely oiled as well.

6. Heat to medium then add the egg/zucchini mixture, and make sure the mixture is evenly distributed. Cook until the egg begins to cook to the sides of the skillet, about 3 to 5 minutes. Use a pot holder to place skillet in the oven.

7. Bake 12 to 15 minutes until the center tests clean.


Nutrition Information:

Quickview
209 Calories
11g Protein
15g Total Fat
6g Carbs
7% Health Score
Limit These
Calories
209k
10%

Fat
15g
24%

  Saturated Fat
5g
35%

Carbohydrates
6g
2%

  Sugar
3g
4%

Cholesterol
182mg
61%

Sodium
780mg
34%

Get Enough Of These
Protein
11g
24%

Vitamin K
56µg
53%

Vitamin C
27mg
33%

Selenium
19µg
27%

Vitamin B2
0.43mg
25%

Phosphorus
232mg
23%

Vitamin A
1063IU
21%

Calcium
198mg
20%

Folate
69µg
17%

Manganese
0.32mg
16%

Vitamin B6
0.32mg
16%

Vitamin E
2mg
15%

Potassium
479mg
14%

Zinc
1mg
12%

Vitamin B5
1mg
10%

Magnesium
40mg
10%

Vitamin B12
0.59µg
10%

Iron
1mg
9%

Fiber
1g
7%

Copper
0.14mg
7%

Vitamin D
0.99µg
7%

Vitamin B1
0.09mg
6%

Vitamin B3
0.76mg
4%

covered percent of daily need
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