Directions:
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives.
- Set aside.
- In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat.
- Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl.
- Repeat with the rest of the zucchini and reserve.
- Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender.
- Return the zucchini to the skillet, evenly distributing it.
- Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
- Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown.
- Invert it onto a plate, cut into slices and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.28 Kcal (512 kJ) | ||
| Calories from fat | 89.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.91g | 15% | |
|---|---|---|---|
| Cholesterol | 166.43mg | 55% | |
| Sodium | 295.08mg | 12% | |
| Potassium | 118.43mg | 3% | |
| Total Carbs | 1.91g | 1% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 7.2g | 14% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 1mg | 5% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 143.34 Kcal (600 kJ) | ||
| Calories from fat | 104.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.61g | 15% | |
|---|---|---|---|
| Cholesterol | 195.09mg | 55% | |
| Sodium | 345.89mg | 12% | |
| Potassium | 138.83mg | 3% | |
| Total Carbs | 2.23g | 1% | |
| Sugars | 1.12g | 4% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 8.44g | 14% | |
| Vitamin C | 4.3mg | 6% | |
| Iron | 1.1mg | 5% | |
| Calcium | 74.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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