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Zucchini And Potato Frittata Recipe
|Zucchini||1⁄2 Cup (8 tbs), peeled and coarsely grated|
|Egg||1 , separated|
|Potato||3 Ounce, cooked, peeled and mashed (About 1 Medium)|
|Dehydrated onion flakes||1 Teaspoon|
|Freshly grated parmesan cheese||1 Ounce|
|Garlic powder||1 Dash|
Serving size: Complete recipe
Calories 288 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.5%
Saturated Fat 6.5 g32.5%
Trans Fat 0 g
Cholesterol 236.4 mg
Sodium 1396.8 mg58.2%
Total Carbohydrates 24 g7.9%
Dietary Fiber 3.1 g12.3%
Sugars 4.4 g
Protein 20 g40.4%
Vitamin A 9.9% Vitamin C 51.8%
Calcium 37.4% Iron 11.9%
*Based on a 2000 Calorie diet
Combine zucchini in bowl with egg yolk, lightly beaten.
Add mashed potato, dehydrated onion flakes, half of the freshly grated Parmesan cheese, garlic powder, salt and pepper.
Beat the egg white with a pinch of salt until stiff; fold into zucchini mixture.
Pour into individual casserole, sprinkle with remaining grated cheese and bake at 350Â° F. for 30-40 minutes, or till browned.