Zucchini and Mushroom Frittata
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
– 1 medium zucchini, grated
– 1 cup fresh mushrooms, sliced (such as cremini or button)
– 4 large eggs
– 2 tablespoons milk (almond or unsweetened)
– 1/4 cup shredded low-fat cheese (optional)
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley for garnish (optional) 
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes until they are softened.
3. Add the grated zucchini to the skillet and cook for an additional 2-3 minutes, stirring occasionally. Season the mixture with garlic powder, salt, and pepper. Remove from heat.
4. In a mixing bowl, whisk together the eggs, milk, and a pinch of salt and pepper. If using, stir in the shredded cheese.
5. Combine the cooked zucchini and mushroom mixture with the beaten eggs in the bowl. Mix until fully combined.
6. Pour the egg mixture back into the skillet or transfer it to a greased oven-safe dish.
7. Bake in the preheated oven for 15-20 minutes, or until the frittata is set and the edges are slightly golden.
8. Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired and cut into wedges to serve.
Micronutrients per serving:
– Calories: 120
– Protein: 10g
– Fat: 8g
– Carbohydrates: 2g
– Fiber: 1g
– Vitamin A: 250 IU
– Vitamin C: 6mg
– Calcium: 50mg
– Iron: 1mg
This frittata is a great low-carb breakfast option that provides protein and healthy fats, while the zucchini and mushrooms add valuable nutrients and fiber. Enjoy!
