Ingredients
-
2 - 3
-
1/2
-
1
-
1
-
1
-
2
-
1/2
-
4 - 5
-
-
-
-
-
-
-
Directions
Low Fat Zucchini Frittata, A very good Low Fat Frittata, you can use or include other veggies or substitute other veggies for the zucchini, A good appetizer or entree The recipe comes from the American Heart Association, , Have made this a lot I add fresh spinach and also use whole eggs This is a keeper!, This is very good I cut down on the oil a little bit, and used a reduced fat mozzarella Very tasty
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Steps
|
1
Done
|
Clean and Slice the Zucchini in Half, Lengthwise, Then Into 1/8-Inch Pieces. |
|
2
Done
|
Dice Onion and Mince Garlic (use as Much as You Like) Saute Zucchini, Onions and Garlic in 2 Tablespoons Olive Oil Until Onions and Zucchini Are Limp. |
|
3
Done
|
Salt and Pepper to Taste. |
|
4
Done
|
Mix Rice, Parmesan, Grated Mozzarella and Eggs in a Bowl. |
|
5
Done
|
Stir in Saute of Zucchini, Onion and the Rest, Salt and Pepper to Taste, Mix All Ingredients Well. |
|
6
Done
|
Heat 9-by-12-Inch Nonstick Fry Pan Between Medium and Medium-High Heat, and Add 2 to 3 Tablespoons of Extra Virgin Olive Oil. |
|
7
Done
|
When Pan Is Hot, Pour Contents of Mixing Bowl Into Fry Pan, Spread Mixture Evenly Around Pan, Making Sure That the Rice and Veggies Are Spread Through the Liquid. |
|
8
Done
|
When the Frittata Is Brown on the Bottom, Use a Plate to Turn It Over. |
|
9
Done
|
Cook Until Both Sides Are Brown and Firm. |
|
10
Done
|
Slice and Serve, It Can Be Eaten Hot or Cold as an Appetizer, Slice Into 1- Inch Cubes or If Sliced Larger, as an Entree. |
