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Zucchini Frittata Recipe
|Salad oil||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), pressed|
|Swiss chard leaves||2 Large, including stems, coarsely chopped|
|Zucchini||1 Medium, coarsely chopped|
|Oregano leaves||1⁄4 Teaspoon|
|Dry basil||1⁄4 Teaspoon|
|Grated parmesan cheese||3 Ounce|
Serving size: Complete recipe
Calories 1167 Calories from Fat 754
% Daily Value*
Total Fat 85 g130.6%
Saturated Fat 25.6 g127.8%
Trans Fat 0.5 g
Cholesterol 1343.7 mg
Sodium 1954.7 mg81.4%
Total Carbohydrates 29 g9.7%
Dietary Fiber 6.2 g24.8%
Sugars 12.5 g
Protein 76 g152.4%
Vitamin A 164% Vitamin C 116.8%
Calcium 124.2% Iron 52.6%
*Based on a 2000 Calorie diet
Add onion, garlic, chard, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes).
Remove from heat and let cool slightly.
Beat eggs lightly with pepper, basil, and oregano.
Stir in cheese and vegetables.
Pour into a greased 9-inch pie pan.
Bake in a 350° oven for 25 to 30 minutes or until puffed and browned.
Serve hot or at room temperature.