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Zucchini Frittata

  • Author: Rebecca Hyett. Fertility Chef
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 minutes
  • Yield: 2 People 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Scale

Ingredients

  • 4 tsp extra-virgin olive oil, divided
  • 1 cup diced zucchini (1 small)
  • 1/2 cup chopped onion
  • 1/2 cup grape tomatoes or cherry tomatoes, halved
  • 1/4 cup slivered fresh mint leaves
  • 1/4 cup slivered fresh basil leaves
  • 1/2 tsp salt, divided freshly ground pepper to taste
  • 4 large eggs
  • 1/3 cup crumbled goat cheese

Instructions

  1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, for around 3 to 5 minutes. Add tomatoes, mint, basil, 1/4 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until moisture has evaporated, for around 30 to 60 seconds.
  2. Whisk the eggs, the remaining 1/4 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine. Wipe out the skillet.
  3. Preheat broiler.
  4. Brush the skillet with the remaining 2 teaspoons oil; heat over medium-low heat. Pour in the frittata mixture and cook, without stirring, until the bottom is lightly golden, for around 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so the raw egg will flow to the edges.
  5. Place the skillet under the broiler and broil until the frittata is set and the top is golden, 1 ½ to 2 ½ minutes. Loosen the edges and slide onto a platter. Cut into wedges and serve.


Nutrition

  • Fat: 76%
  • Carbohydrates: 8%
  • Protein: 17%

Keywords: fertility diet, fertility food, low carb diet, dinner, Zucchini, Frittata