Zucchini and Tomato Frittata
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Ingredients:
– 4 large eggs
– 1 cup shredded zucchini
– 1/2 cup diced tomatoes (fresh or canned, no added sugar)
– 1/4 cup chopped onions
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil for garnish (optional) 
Instructions:
1. Begin by preheating your oven to 350°F (175°C).
2. In a medium bowl, whisk together the eggs, salt, and pepper until well combined. Set aside.
3. Heat the olive oil in a nonstick, oven-safe skillet over medium heat. Add the chopped onions and sauté for about 2 minutes until they become translucent.
4. Stir in the shredded zucchini and diced tomatoes, cooking for another 3-4 minutes until the zucchini softens slightly.
5. Pour the egg mixture over the vegetables in the skillet. Allow it to cook undisturbed for about 2 minutes until the edges start to set.
6. Sprinkle the grated Parmesan cheese evenly over the top.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the frittata is set and lightly golden.
8. Once cooked, remove the frittata from the oven and let it cool for a minute. Cut it into wedges and serve warm, garnished with fresh basil if desired.
Nutritional Information per serving (approximately):
Calories: 210
Protein: 16g
Fat: 15g
Carbohydrates: 4g
Fiber: 1g
Net Carbs: 3g
Vitamin A: 15% DV
Vitamin C: 25% DV
Calcium: 20% DV
Iron: 10% DV
Enjoy this delicious and diabetic-friendly option that is low in carbohydrates and sugar but rich in flavor and nutrients!
