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Zucchini and Chevre Frittata

Servings = 2 | Serving size =1/2 pie

This recipe can be multiplied by 2,3.

This recipe can be divisible by 2.

This recipe can be multiplied by 2 but requires a larger skillet. Leftovers are good. Wrap tightly after it is cooled and refrigerate. I like to make sandwiches from left over frittata.

1 medium	zucchini
	olive oil spray
1 tsp	unsalted butter
1 cloves	garlic
1/2	red onion
2 large	eggs
2 large	egg whites
2 Tbsp	water
1/8 tsp	salt
2 Tbsp	Parmigiano-Reggiano
1 ounce	semi soft goat cheese
	fresh ground black pepper

Preheat the oven to 425°F.

Place the zucchini on a non-stick cookie sheet and lightly spray with olive oil. Place the cookie sheet in the oven and roast the zucchini for about 7 – 10 minutes turning once. Remove and cool.

Heat 1/2 teaspoon butter in a small non-stick skillet over low-medium heat and add the garlic. Increase the heat and cook slowly over medium heat stirring frequently. Do not allow the garlic to brown. Add the sliced red onion and continue to cook until translucent. Set aside.

Whisk the eggs, egg whites, water and salt in a bowl until frothy. Fold in the Parmigiano-Reggiano.

Heat the remaining butter in a small non-stick skillet over high heat and when bubbling add the egg mixture. Reduce the heat to medium and simmer for about 2 minutes. Add the onion/garlic mixture distributing it across the top of the eggs.

Layer the zucchini slices on top in a crisscross pattern and then crumble the goat cheese over the top of the zucchini. Grind fresh pepper on top to taste.

Place in oven and cook for about 15 minutes until it puffs and is firm to the touch.

Nutrition Facts

Serving size: 1/2 pie | Servings 2

Calories 211 | Calories from Fat 113

Amount Per Serving (% Daily Value)

Total Fat 13g (20%) | Saturated Fat 7g (33%)

Monounsaturated Fat 4g | Trans Fat 0g

Cholesterol 232 mg (77 %) | Sodium 425 mg (18 %)

Total Carbohydrates 9g (3%) | Sugars 4g

Dietary Fiber 2g (7%) | Protein 17g

Vitamin A 15% | Vitamin C 33 % | Calcium 15% | Iron 9%

Vitamin K 5 mcg  | Potassium  467 mg | Magnesium  36.4 mg