Food Faith Fitness · by Lori Mauer★ 4.5 (2)
Zucchini Frittata
NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 45%
CARBS 12G14% OF CAL
2G FIBER0G ADDED7G INTRINSIC4G OTHER7G TOTAL SUGAR
FAT 24G63% OF CAL
9G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fluffy, cheesy baked frittata loaded with zucchini and green onions. Versatile enough for breakfast, brunch, or dinner, naturally gluten-free.
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View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium zucchini (grated and drained of excess moisture)
- 1 1/2 tablespoons olive oil
- 1 small onion (diced)
- 8 large eggs
- 1/3 cup half-and-half
- 4 ounces shredded mozzarella cheese
- Salt and black pepper to taste
- Chopped green onions for garnish
At a glance
PER SERVING · TIME 40M
CAL 17%·PRO 45%
CARBS 12G14% OF CAL
2G FIBER0G ADDED7G INTRINSIC4G OTHER7G TOTAL SUGAR
FAT 24G63% OF CAL
9G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 543mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 637mg
- Calcium
- 302mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 543MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.