Servings: 4 servings
Calories: 94.3kcal
Equipment
- Chef knife
- Cutting board
- smidgen measuring spoons
Ingredients
- 1 whole egg
- 7 egg whites
- 1 small zucchini
- ½ medium bell pepper - I used yellow
- 1 small onion
- ¼ tsp lemon pepper
- 1 pinch black pepper using smidgen measuring spoon set
- ¼ tsp salt
- 1 tbsp grated romano cheese
- 1 tbsp olive oil
Instructions
- Preheat the broiler on the low setting.
- Cut the zucchini into thin slices. Slice the onion and then cut the slices into quarters. Cut the half of bell pepper into strips and then cut the stripes in half.
- Place one whole egg into a mixing bowl. For the remaining eggs, separate the yolk from the egg whites and place the egg whites into the mixing bowl with the whole egg. NOTE: if you use all whole eggs, then use 6 whole eggs total.
- Add the lemon pepper, black pepper and salt to the egg and egg whites and beat them together with a fork. Set the egg mixture aside.
- Put the olive oil into a oven safe skillet and heat it up. Add the onions and bell pepper to the skillet and begin to saute them.
- As soon as the onions and peppers begin to soften, add the zucchini slices to the skillet and saute them. Stir the veggies often. As soon as the zucchini slices in the middle of the skillet are cooked, move then to the outer edges of the skillet and move the not so cooked zucchini slices into the middle of the skillet.
- When all the veggies are sauteed, add the egg mixture to the skillet. Sprinkle the grated romano cheese evenly over the top of the eggs. You can cover the skillet to facilitate the cooking of the eggs.
- When the eggs begin to look like they are solidifying, use a spatula to lift up the edge of the frittata. When the bottom of the frittata begins to brown and the eggs are slightly runny on top, place the pan under the broiler and finishing cooking the frittata. You are looking for the eggs to be thoroughly set and the top of the frittata lightly browned.
- Remove the frittata from the oven, transfer it to a plate or platter. Cut it into quarters and serve.
- Wrap leftovers in plastic wrap or foil and refrigerate.
Notes
Note: If you do not have an oven safe skillet, you can cook the frittata on the cook top. When the top is a bit runny, place a tin pizza pan over the top of the skillet and flip the skillet over dumping the frittata onto the pizza pan. Then slide the frittata back into the pan and cook the top until done. You can lift the edge with a spatula to check for doneness.
The nutritional info for 1/4 of the frittata is at the very bottom of the recipe card.
The nutritional info for 1/2 of the frittata is below:
cal 188.6 kcal | carb 6.8 g | fiber 1.4 g | tot sugar 4.6 g | protein 17.8 g | sodium 617 mg
Nutrition
Serving: 1quarter | Calories: 94.3kcal | Carbohydrates: 3.4g | Protein: 8.9g | Fat: 5.3g | Saturated Fat: 1.2g | Sodium: 308mg | Fiber: 0.7g | Sugar: 2.3g
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