Healthy Eating
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  • Northeast Wisconsin
  • September 2010
Written by 

Zucchini Frittata


1/2 tsp. oregano

1 tsp. dried basil

1 T. olive oil

1/4 c. parmesan cheese

1 c. low fat cottage cheese

1 medium tomato, seeded, chopped

1 medium zucchini, thinly sliced

6 eggs 


Beat eggs in a bowl with basil and oregano. Stir in cottage cheese and half of the parmesan.

In a large skillet, add oil and sauté tomato and zucchini until zucchini is lightly browned. Pour in the egg mixture and sprinkle with remaining cheese.

Cook over med-low heat until eggs are set, about 15 minutes.

Cut into wedges and serve.

Nutrition Facts (per serving):

Preparation Time: 15 Minutes

Difficulty: Easy | Portion: 4 Servings

Calories 231

Total Fat 14g

Saturated Fat 4g

Cholesterol 327mg

Sodium 432mg

Total Carbohydrates 6g

Dietary Fiber 1g

Protein 20g

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