Eggs With Zucchini (Frittata Di Zucchini) Recipe

Summary

Health IndexAverageServings3
CuisineCourse
Main Ingredient

Ingredients

 Eggs6
 Water2 Tablespoon
 Zucchini1⁄2 Pound
 Butter1⁄3 Cup (5.33 tbs) (or margarine)
 Onion1 , minced
 Salt To Taste
 Marjoram1⁄4 Teaspoon
 Tomatoes3 , peeled and chopped
 Pepper To Taste

Nutrition Facts

Serving size

Calories 376 Calories from Fat 272

% Daily Value*

Total Fat 31 g47.2%

Saturated Fat 16 g80.1%

Trans Fat 0 g

Cholesterol 476.7 mg158.9%

Sodium 290.7 mg12.1%

Total Carbohydrates 13 g4.2%

Dietary Fiber 3.3 g13.1%

Sugars 7.3 g

Protein 15 g30.7%

Vitamin A 46.4% Vitamin C 53.4%

Calcium 10.2% Iron 16%

*Based on a 2000 Calorie diet

Directions

Beat the eggs lightly with the water.
Cut the zucchini into thin slices.
Saute the onion in the butter or margarine until golden brown.
Stir in the zucchini, salt and pepper to taste, marjoram and tomatoes.
Cook until zucchini are tender.
Pour on the eggs, cover and cook at low heat until the eggs are set.
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