Eating Low Carb 41: Tomato and Zucchini Frittata

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Filmed July 27th, 2015

➞ Source:

➞ Ingredients (makes 4):

2 tsp Olive Oil
1 Medium Onion, diced (I used 165g)
1.5 Cups (7 oz) Zucchini, diced into matchsticks (I used 200g)
4 Large Eggs
4 Large Egg Whites
¼ Cup Asiago Cheese, grated (I used Mozza Cheddar)
Salt and Pepper to taste
2 Medium Vine Ripe Tomatoes, sliced crosswise (I used 130g)

➞ Directions:

1. Preheat oven to 400°F and prepare (dice) onion and zucchini.
2. Using a skillet, heat oil at medium-low heat.
3. Add onion and cook until slightly golden 8-15mins.
4. Add zucchini while increasing heat to medium-high and season with salt and pepper. Cook for 2-3 mins while stirring occasionally.
5. In a bowl, whisk together eggs, egg whites, cheese, salt, and pepper.
6. Add your onion/zucchini mixture to a casserole (oven proof) dish.
7. Pour the egg mixture on top and ensure everything is fully covered by egg mixture.
8. Arrange sliced tomatoes on top of the egg mixture.
9. Place in oven and bake 30-45mins (will vary depending on size and depth of dish!) – Mine took 40mins and then I placed it back in for 5 more after I had sliced mine.


➞ Totals:
164 Cals
8.9g Fat
13.4g Protein
6.6 Net Carbs (Total 8.2)


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