Zucchini Frittata

prep time:: 20 min
total time:: 1.5 hr

Makes 4 servings

Miriam Castillo

A quick breakfast or a side dish, very nutritious!

ingredients

2 lb zucchini
1 tablespoon salt
3/4 C egg substitute, lightly beaten or
3 eggs
1 small onion, finely chopped (could fry it in butter ahead of time)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon hot pepper flakes (optional)
1 3/4 C shredded low-fat Monterey Jack cheese (I use cheddar as well) (7 oz)

directions

1
Trim ends from zucchini. Shred zucchini and place in colander set over bowl. Add salt; toss to mix. Let stand 30 minutes.
2
Press zucchini with back of spoon to squeeze out excess moisture.
3
Preheat oven to 325°F
4
Combine egg substitute, onion, oregano, basil and hot pepper flakes. Stir in cheese and zucchini. Mix well. Pour mixture into greased 9-inch pie plate.
5
Bake 25 to 30 minutes or until golden and set. Serve immediately or cool and serve at room temperature.

notes

I've only used eggs and it takes up to 1 hour to become golden. I've fried the onions ahead of time, maybe that makes it unnecessary to grease the pan.

Source: Miriam Castillo