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Zucchini and Parmesan Frittata

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Zucchini and Parmesan Frittata

5 from 1 vote
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Course: Breakfast
Cuisine: Italian
Keyword: eggs, frittata, gluten-free, parmesan, vegetarian, zucchini
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 280kcal


  • 3 medium zucchini
  • 1 medium onion
  • 1 clove garlic
  • 2 tablespoon olive oil
  • 6 large egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 cup Parmesan cheese, grated

Serve With

  • 2 medium tangerine (mandarin orange)


  • Chop or shred zucchini, chop onion, and mince garlic.
  • Add oil to a large skillet and heat over medium heat. Add veggies and cook for 5-10 minutes or until tender.
  • Break eggs into a bowl and whisk together. Add to skillet with veggies, cover with a lid, and cook 6-7 minutes until eggs are set.
  • Once eggs are cooked, season with salt and pepper to taste, then turn off the heat and top with cheese.
  • Serve with oranges on the side.
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Calories: 280kcal | Carbohydrates: 15g | Protein: 15g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 290mg | Sodium: 494mg | Fiber: 3g | Sugar: 10g

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