Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 8 eggs, beaten
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons minced chives or green onion
- 2 tablespoons extra-virgin olive oil
- 2 zucchini, thinly sliced
- 1/2 cup thinly sliced Vidalia onion
- 1 medium tomato, peeled and chopped
- 1 garlic clove, minced
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Directions
Preheat the oven to 350°F. In a medium bowl, whisk together the eggs, Parmesan cheese, salt, pepper and chives. Set aside.
In a 10-inch ovenproof non-stick skillet, heat 1 tablespoon of oil over medium heat. Cook half the zucchini slices until tender, about 3 minutes, then move them to a small bowl. Repeat with the rest of the zucchini and reserve. Add the remaining tablespoon of oil to the skillet and cook the onions, tomato and garlic for 5 minutes, or until the onions are tender. Return the zucchini to the skillet, evenly distributing it. Add the egg mixture, and cook for 3 minutes, or until the bottom of the frittata is just set.
Place the frittata in the oven and bake for 12 to 15 minutes, or until it is completely set and golden brown. Invert it onto a plate, cut into slices and serve.