Zucchini and Feta Frittata

104

PREP TIME

5 min

TOTAL TIME

25 min

Makes

4 servings

Zucchini and Feta Frittata

Photo: Erik Putz

Simple and delicious, this healthy and wholesome frittata is perfect as a snack or meal.

Ingredients

  • 6 large egg
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 cups zucchini , coarsely grated
  • 1 tbsp mint , chopped
  • 1 tsp garlic , finely chopped
  • 1/2 cup feta , crumbled

Instructions

  • Preheat oven to 350F. Generously grease 8 wells of a non-stick muffin pan with oil (or use silicone liners).
  • Combine zucchini, mint and garlic. Add crumbled feta cheese.
  • Beat eggs, cream, salt and pepper together until uniform. Add vegetables. Divide between prepared wells of muffin pan.
  • Bake for 15 min or until eggs are set on the sides. Turn broiler to high and broil for 2 min, or until set and lightly golden.

Tip

Frittata should be sent to school chilled, with an ice pack to keep it cold, or heated up in the morning and stored in a Thermos.

Nutrition (per serving)

  • Calories
  • 97,
  • Protein
  • 6 g,
  • Carbohydrates
  • 2 g,
  • Fat
  • 7 g,
  • Fibre
  • 0 g,
  • Sodium
  • 227 mg.

Originally published in the Today’s Parent September 2014 issue. Photo by Erik Putz. 

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