Zucchini and Mushroom Frittata
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
4 large eggs
1 medium zucchini, thinly sliced
1 cup mushrooms, sliced (such as cremini or button)
1 small onion, diced
2 cloves garlic, minced
1/4 cup shredded low-fat cheese (optional)
Salt and pepper to taste
1 tablespoon olive oil
Fresh herbs (such as basil or parsley) for garnish 
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until it becomes translucent.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the mushrooms are softened and lightly browned.
4. Stir in the sliced zucchini and cook for another 3-4 minutes, allowing it to soften slightly. Season with salt and pepper to taste.
5. In a medium bowl, whisk the eggs until well combined. If desired, stir in the shredded cheese.
6. Pour the egg mixture over the sautéed vegetables in the skillet, making sure it spreads evenly.
7. Allow the frittata to cook on the stovetop for about 2-3 minutes, or until the edges begin to set.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set and lightly browned on top.
9. Once baked, remove the skillet from the oven and let it cool for a few minutes. Slice into wedges and serve warm, garnished with fresh herbs.
This frittata is not only delicious but also low in carbohydrates, making it a perfect dinner option for those managing diabetes. Enjoy!
