Did you know that zucchini holds the honor of being one of the lowest-calorie foods in existence – at 14 calories per ½ cup serving? Yeah, I didn’t know that either. But, I found out when I joined NOOM recently and discovered this recipe on their site. It is DE-LICIOUS!! I use more dill than the recipe calls for – because I really LOVE dill! It pairs perfectly with the eggs and zucchini. This frittata is super fantastic, easy to make and tickles your taste buds. PLUS, it’s healthy too!
Ingredients:
2 teaspoons butter
2 cups finely
chopped zucchini (about 8 ounces)
2 large scallions,
thinly sliced
4 whole eggs
6 egg whites
1 tablespoon water
2 tablespoons
chopped fresh dill (I used 3 – 4 tablespoons)
¼ teaspoon black
pepper
3 tablespoons
grated Parmesan
Directions:
Preheat the
broiler. Heat a 10” skillet that can go
from stove to oven. (I actually use one
of my cast iron skillets. It is about 12”.)
Add butter to the
skillet and the zucchini. Cook for 5
minutes, stirring occasionally. Stir in the scallions and cook for 3 minutes
more, or until the zucchini is just tender.
Meanwhile, in a
medium bowl, whisk together the eggs, egg whites, water, dill, pepper and 2
tablespoons of the cheese. Add to the
skillet and cook for 5 minutes, occasionally lifting the edges of the egg
mixture with a spatula and tilting the pan, allowing the uncooked mixtures to
flow underneath. (The eggs will be set
on the bottom but will still be moist on the top.) Remove from the heat and
sprinkle the remaining 1 tablespoon of cheese on top.
Wrap the skillet
handle with a double thickness of foil.
Broil 4” from the heat for 1 – 2 minutes, or until the eggs are set on
the top. Cut into quarters and serve
immediately.
143 calories per
serving. Serves 4.
