Description
This simple mushroom zucchini frittata is full of colorful garden produce and bursting with fresh, savory flavors! Vegetarian, gluten-free, nut-free, low-carb.
Ingredients
Units
Scale
- 8 eggs
- 1/3 cup milk
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded reduced-fat mozzarella cheese
- 1 1/2 Tablespoons olive oil
- 1 small onion, diced
- 1 1/2 cups packed shredded zucchini*
- 1 cup thinly sliced fresh mushrooms
- 3/4 cup sliced grape tomatoes
- 2 cloves garlic, minced
- Sliced fresh basil, for garnish
Instructions
- Preheat the oven to 375°.
- In a medium bowl, whisk together the eggs, milk, mustard, salt, and pepper. Stir in the cheese; set aside.
- Heat the olive oil in a large oven-proof skillet over medium-high heat. Add in the onion, zucchini, mushrooms, and tomatoes. Sauté for about 5 minutes, then stir in the garlic. Cook 1 more minute.
- Pour egg mixture over the veggies in the skillet. Transfer the skillet to the oven and bake for 25 to 30 minutes, or until eggs are set and cooked through (internal temperature of 160°F).
- Remove from the oven and garnish with fresh sliced basil. Served with additional toppings, as desired, such as salsa and low-fat sour cream.
Notes
Store in the refrigerator for up to 5 days. Reheat in the microwave to serve again.
*Due to the high water content of zucchini, I recommend wringing out your grated zucchini with a thin kitchen towel to get out as much water as possible before cooking.
Nutrition
- Serving Size: 1 wedge
- Calories: 153
- Sugar: 2.3 g
- Sodium: 261 mg
- Fat: 10.6 g
- Saturated Fat: 3.6 g
- Carbohydrates: 4 g
- Fiber: 0.7 g
- Protein: 10.7 g
- Cholesterol: 195 mg