TheFoodTasting

Desciption

Tags

#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #North-american #Very-low-carbs #Omelets-and-frittatas #Breakfast #Eggs-dairy #Vegetables #American #Oven #European #Italian #Eggs #Stove-top #Dietary #Low-calorie #Low-carb #Low-in-something #Onions #Squash #Tomatoes #Brunch #Equipment

Nutritions

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

Steps

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