Zucchini and spinach frittata is a delicious dish made by sautéing zucchini and spinach, then mixing them with beaten eggs and sometimes cheese. The mixture is cooked on a stovetop until the edges are set, and then it’s often finished in the oven. It’s a nutritious and flavorful option for breakfast, brunch, or any meal.

Nutrition Information (per serving): Calories: 225cal, Fat: 16g, Carbohydrates: 5g, Protein: 16 g

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4

INGREDIENTS

1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 medium zucchini, thinly sliced 2 cups fresh spinach leaves
8 large eggs
1⁄2 cup grated Parmesan cheese Salt and pepper, to taste

DIRECTIONS

Preheat the oven to 350F (175°C). In a non-stick skillet, heat the olive oil over medium heat. Add the onion, garlic, and sauté until the onion is translucent about 5 minutes. Add the zucchini to the skillet and cook until it softens about 5 minutes.

Add spinach and cook for 2-3 minutes. In the other bowl, whisk the eggs and Parmesan cheese together. Add egg mixture over the vegetables in the skillet, making sure the vegetables are evenly distributed.

Cook the frittata on the stovetop until the edges are set, and the bottom is golden brown, about 5 minutes. Transfer the skillet and bake until the top is set and the frittata is cooked, about 10-12 minutes.

Remove the skillet and let the frittata cool before slicing and serving.