LOW-CAL ZUCCHINI AND MUSHROOM FRITTATA
This recipe is low-cal, low-fat but still tastes great. You get all the great flavor without the fat!
Provided by Lizziea23 Almeida
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Spray a non-stick skillet with fat-free, calorie free non-stick cooking spray.
- Sauté onion and garlic for 3 minutes. Add zucchini and sauté for 3 minutes. Add mushrooms and continue to sauté all of the veggies until soft.
- In a large bowl, whisk eggs, salt, pepper, chili powder, cayenne pepper, and garlic powder until the eggs become slightly puffy.
- Drain vegetables and add to egg mixture.
- Fold veggies into egg whites and pour back into the skillet. Cook on medium for 8 minutes.
- Place a plate on top of the skillet and flip the frittata. Slide uncooked side down back onto skillet and cook for another 8 minutes.
- If you like the top to be crunchy, place the frittata under the broiler for an additional 10 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ayaan Abrar
[email protected]This frittata was not bad, but it wasn't anything special.
Reino
[email protected]This frittata was okay, but I've had better.
Rakib Hossain
[email protected]I would not recommend this recipe.
SIBONGILE buthelezi
[email protected]This recipe was a waste of time. The frittata was not worth the effort.
Walter Pretorius
[email protected]I followed the recipe exactly, but my frittata turned out dry and overcooked.
Md. Shamim
[email protected]This frittata was a bit bland for my taste. I think it needed more seasoning.
M F
[email protected]I'm not usually a fan of frittatas, but this one was really good. The vegetables were cooked perfectly and the cheese was melted and gooey.
B.T.O SOHAG
[email protected]This frittata was delicious! I especially liked the crispy edges.
Emmu Million
[email protected]I made this frittata for a brunch party and it was a huge hit. Everyone loved the combination of flavors and textures.
Rana Prtab
[email protected]This is a great recipe for a healthy and satisfying breakfast or lunch. I like to serve it with a side of fruit or salad.
GONDAL Masti
[email protected]I'm not a big fan of zucchini, but I really enjoyed this frittata. The mushrooms and cheese helped to balance out the flavor of the zucchini.
G Panra
[email protected]This frittata was a great way to use up leftover zucchini and mushrooms. It was quick and easy to make, and it tasted delicious.
ezra york
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I often add other vegetables, such as spinach or bell peppers, to add more flavor and color.
Ney Mendoza MGICTP
[email protected]This frittata was a hit with my family! The flavors of the zucchini, mushrooms, and cheese blended perfectly, and the texture was light and fluffy. I will definitely be making this again.