People of the Mediterranean often use egg scrambles and frittatas as a way to use up leftovers, which is a great idea. Not only does it save you money by not wasting food, but it’s also a great way to sneak in some vegetables.
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Zucchini and Goat Cheese Frittata
Prep time: 30 minutes
Cook time: 20 minutes
Yield: 4 servings
2 medium zucchinis
8 eggs
2 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 clove garlic, crushed
2 ounces goat cheese, crumbled
Preheat the oven to 350 degrees.
Slice the zucchinis into 1/4-inch-thick round slices. In a large bowl whisk the eggs with the milk, salt, and pepper.
In a heavy, ovenproof skillet (preferably cast iron), heat the olive oil over medium heat.
Add the garlic and cook for 30 seconds. Add the zucchini slices and cook for 5 minutes.
Pour the whisked eggs over the zucchini and stir for 1 minute.
Top with the cheese and transfer to the oven. Bake for 10 to 12 minutes or until the eggs are set. Remove the pan from the oven and let sit for 3 minutes.
Transfer the frittata to a cutting board, slice into four pie wedges, and serve hot or at room temperature.
Per serving: Calories 134 (From Fat 72); Fat 8g (Saturated 3g); Cholesterol 11mg; Sodium 324mg; Carbohydrate 4g (Dietary Fiber 1g); Protein 12g.
