Ingredients for Spanish Zucchini Frittata
- 2 medium zucchini, diced
- Onions
- Garlic
- Green Chilies
- 6 large eggs (or 1 cup egg beaters)
- Skim Milk
- Cumin
- Chili Powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
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How to Make Spanish Zucchini Frittata
- Preheat oven to broil. Spray a 10-inch oven-safe skillet with non-stick cooking spray.
- Sauté 1 medium onion, chopped, and 1 (14.5 ounce) can diced tomatoes, undrained, in the skillet over medium heat until softened, about 5 minutes.
- Add 2 medium zucchini, diced, and cook until tender-crisp, about 5-7 minutes. Drain off any excess liquid.
- Stir in 1/4 cup chopped pickled jalapeños (or to taste).
- In a medium bowl, whisk together 6 large eggs (or 1 cup egg beaters) with 1/4 cup chopped fresh cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the egg mixture over the zucchini mixture in the skillet.
- Cook on the stovetop over medium-low heat for 5-7 minutes, or until the edges begin to set.
- Transfer the skillet to the preheated oven and broil for 2-3 minutes, or until the top is golden brown and puffed.
- Let cool slightly before slicing and serving. Garnish with extra cilantro and serve with your favorite salsa.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
16g
Fat
8g
Carbs
2g
