20-Minute Zucchini Frittata
One of my favorite things about frittatas is that they are easy to make, but not short on the wow-factor. It is one of the easiest ways I’ve found to dish up a balanced meal in a flash. I love to make a double batch on the weekend so that we can enjoy leftovers during the week.
Servings 4
Calories 304kcal
Ingredients
- 8 large eggs beaten
- ¼ cup heavy cream or almond milk
- 1 teaspoon Sriracha more or less to taste
- 1 teaspoon chili powder
- 1 teaspoon paprika - smoked is best
- Salt and Pepper to taste (I used 1 teaspoon salt and ½ teaspoon black pepper)
- 1 large zucchini diced or 2 small
- 1 bunch green onions sliced thin
- 1 jalapeno seeded and diced
- 4 ounces cheddar cheese grated
Instructions
- Position the rack in the upper third of the oven and preheat the broiler.
- In a bowl, combine eggs, cream, Sriracha, chili powder, smoked paprika, salt, and pepper. Beat together with a whisk and set aside.
- Spray a 10-inch oven-safe skillet with oil and heat over medium heat.
- Add zucchini, green onion and jalapeno. Cook, stirring often, for 3 to 5 minutes.
- Sprinkle the vegetables with cheese.
- Re-whisk the egg mixture and pour over the cheese and vegetables. Cook over medium heat, lifting the eggs to allow uncooked portions to flow underneath for 5 to 6 minutes until the eggs are partially set.
- Broil for 2 to 3 minutes, until browned.
- To serve, run a spatula around the edge and then underneath. Cut into slices and serve.
- Leftovers will keep for up to three days in the fridge and can be reheated in a 350-degree oven. You can also serve it cold for a quick weekday morning breakfast.
Nutrition
Calories: 304kcal | Carbohydrates: 3g | Protein: 19g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 377mg | Sodium: 346mg | Potassium: 309mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1540IU | Vitamin C: 14.3mg | Calcium: 271mg | Iron: 2.1mg