Eggs With Zucchini (Frittata Di Zucchini) Recipe
Ingredients
| Eggs | 6 | |
| Water | 2 Tablespoon | |
| Zucchini | 1⁄2 Pound | |
| Butter | 1⁄3 Cup (5.33 tbs) (or margarine) | |
| Onion | 1 , minced | |
| Salt | To Taste | |
| Marjoram | 1⁄4 Teaspoon | |
| Tomatoes | 3 , 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
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.
Chef
