Zucchini And Dill Frittata - 3.6g Carbs, 0.9g Fiber, 1.9g Sugar
From: Prevention's The Sugar Solution Cookbook
Zucchini holds the honor of being one of the lowest-calorie foods in
existence at 14 calories per 1/2-cup serving. This summer-fresh dish
still tastes like an indulgence, perfect for weekend brunches.
Prep: 10 min
Cook: 14 min
Total: 24 min
Serves: 4
2 tsp butter
2 cups finely chopped zucchini (one 8-oz zucchini)
2 large scallions, thinly sliced
4 eggs
6 egg whites
1 Tbsp water
2 Tbsp chopped fresh dill
1/4 tsp freshly ground black pepper
3 Tbsp grated Parmesan cheese
Preheat the broiler. Heat a 10" nonstick skillet over medium heat. Add
the butter and zucchini. Cook for 5 minnutes, stirring occasionally. Stir
in the scallions and cook for 3 minutes more, or until the zucchini is
just tender.
Meanwhile, in a medium bowl, whisk together the eggs, egg whites, water,
dill, pepper, and 2 tablespoons of the cheese. Add to the skillet and
cook for 5 minutes, occasionally lifting the edges of the egg mixture
with a spatula and tilting the pan, allowing the uncooked mixture to
flow underneath. (The eggs will be set on the bottom but will still be
moist on the top.) Remove from the heat and sprinkle on the remaining
1 tablespoon cheese.
Wrap the skillet handle with a double thickness of foil. Broil 4" from
the heat for 1 to 2 minutes, or until the eggs are set on the top. Cut
into quarters and serve immediately.
Serves: 4
Nutrition per Serving:
142.8 Calories, 8.1g Fat, 3.4g Saturated Fat, 231.1mg Sodium,
3.6g Carbs, 0.9g Dietary Fiber, 1.9g Total Sugars, 14.1g Protein
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