This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Red onions are especially divine. I hold a slice up to the sunlight pouring in through the kitchen window, and it glows like a fine piece of antique glass. Cool watery-white with layers delicately edged with imperial purple...strong, humble, peaceful...with that fiery nub of spring green in the center..."
-Mary Hayes Grieco
Just a little bit of rich cheese makes for a wonderfully rich recipe but doesn’t add many calories.
Size does matter. For the most part the eggs that you buy in the store come in 3 different sizes – medium, large and extra-large. Most recipes, including the ones on this site, are written using large eggs. Just as important, the nutrition information is based on large eggs and using an extra large egg has about 20% more nutrients (including calories, fat and cholesterol).
With baking or making desserts this is key because these recipes are basically chemistry and success depends on exact amounts of ingredients. If you are out of large eggs and need to use another size, here's a rule of thumb for substitution: 5 large eggs = 4 extra-large eggs = 6 medium eggs.
1 large egg = 75 calories, 5g fat, 1.5g sat fat, 2g mono fat, 6g protein, 0g carbohydrates, 63mg sodium, 212mg cholesterol
Servings = 2 | Serving size =1/2 pie
Cooking Time = 30 Minutes
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.
|olive oil spray|
|1 tsp||unsalted butter|
|2 large||egg whites|
|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.
Serving size = 1/2 pie
Servings = 2
Amount Per Serving
|Calories 211||Calories from Fat 113|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 7g||33%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 9g||3%|
|Dietary Fiber 2g||7%|
|Vitamin A 15%||Vitamin C 33%|
|Calcium 15%||Iron 9%|
|Vitamin K 5 mcg||Potassium 467 mg|
|Magnesium 36.4 mg|