Just triple the recipe for guests, use a cast iron pan, and finish it in a hot oven, recommends the team at Big Girls Small Kitchen (original recipe there). Don’t have zucchini on hand? That’s OK. Substitute another veggie and you’re good to go.
1 large shallot, thinly sliced
1 small zucchini, thinly sliced
3 eggs, beaten
1 ounce shredded low-fat Monterey jack cheese (or any mild white cheese)
1 tsp olive oil or coconut oil
In a small non-stick skillet, saute the shallot in 1 teaspoon of olive or coconut oil over medium-low heat. When shallots become tender, add the zucchini. Saute the veggies until they are cooked through and beginning to brown, about 4 minutes. With your spatula, spread the zucchini and shallots evenly across the base of the pan. Season the egg with salt and pepper and pour it over the veggies.
Cook until the bottom of the frittata has set and the top is nearly cooked through, about 3-5 minutes. Using a spatula, loosen the bottom of the pancake. Peel back one side, and tilt the pan so that the remaining uncooked egg slides to the open surface area.
Using a second spatula, gently flip the frittata. Sprinkle the cheese over the top, and cover the pan with a plate to lock in the heat. Cook for another minute or so until the cheese is melted and the underside of the frittata has set. Slide the frittata onto a round plate and serve immediately.
Nutritional info per serving: Calories: 180.5; Carbohydrates: 3.35, Fiber: .5g; Protein: 14.15g, Fat: 9.85g
Greenlite Units: 2P, 0.5 C