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zucchini tomato frittata



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  • Carbohydrates: 130.9
  • Fats: 14.0
  • Dietary Fiber: 9.0
  • Minerals: 11.0
  • Proteins: 16.0
  • Vitamins: 13.0
  • Water: 1.0


  1. Preheat the oven to 350f
  2. In a medium bowl
  3. Whisk together the eggs
  4. Parmesan cheese
  5. Salt
  6. Pepper and chives
  7. Set aside
  8. In a 10-inch ovenproof non-stick skillet
  9. Heat 1 tablespoon of oil over medium heat
  10. Cook half the zucchini slices until tender
  11. About 3 minutes
  12. Then move them to a small bowl
  13. Repeat with the rest of the zucchini and reserve
  14. Add the remaining tablespoon of oil to the skillet and cook the onions
  15. Tomato and garlic for 5 minutes
  16. Or until the onions are tender
  17. Return the zucchini to the skillet
  18. Evenly distributing it
  19. Add the egg mixture
  20. And cook for 3 minutes
  21. Or until the bottom of the frittata is just set
  22. Place the frittata in the oven and bake for 12 to 15 minutes
  23. Or until it is completely set and golden brown
  24. Invert it onto a plate
  25. Cut into slices and serve

Step 11

Total Time in Minute 45

Ingredients Count 10

cooking zucchini tomato frittata

See More Relate Photo



Parmesan cheese


Ground black pepper


Extra virgin olive oil


Vidalia onion



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