Low Sodium Zucchini Frittata
It’s that time of the year, when the garden is bountiful. Although we always seem to be running over with zucchini. One quick and easy way to use up that zucchini is including it for breakfast or lunch. I was never dainty enough to flip the eggs and make pretty omelettes, so I mastered the frittata. So today we are all about my low sodium zucchini frittata.
You Can Keep Your Man Card:
Way more manlier than a quiche, but it still gives you that pie size serving. A frittata is easier to master because you use a frying/sautee pan to roast up the ingredients, pour the egg mix over everything, as soon as the edge of the eggs set on the cook top, just pop it into the oven to finish it off.
A Palette For Fresh Ingredients
Frittatas are also great as they can hold just about any ingredients you can think of. I like this hearty recipe, as it has potato and onion in it as well. Fresh basil is also in bountiful supply right now. We grow it in pots right outside the front door where we have our herb garden. It makes a visit to our front door smell awesome every summer. Tomatoes are also in our garden, so this dish is fairly inexpensive as well.
The fresh basil, black pepper, garlic, onion, and low sodium parmegiana-reggiano cheese make this dish so flavorful you will never miss the salt. The caution I will give, is that this dish is higher in potassium if you are watching that, or need more of it in your diet. Enjoy!
The Recipe For Low Sodium Zucchini Frittata
- 2 Cups Zucchini - grated
- 2 Cloves Garlic
- 2 Tbsp Olive Oil - for sauteing
- 8 Leaves Fresh basil
- 1 Cup Onion - Chopped
- 1 Cup Potato - Chopped
- 1 Medium Tomato - sliced to garnish on top
- 8 Large eggs
- 1/4 Cup Milk
- 1 tsp Black Pepper
- 2 Tbsp Parmegiana-Reggiano cheese lowest sodium you can find
Pre heat your oven to 350 degrees F.
Grate the Zucchini and then wrap in paper towels and squeeze out a lot of the moisture
Heat the olive oil in a Large deep skillet or saute pan (that is oven safe) over medium heat
Warm the garlic in the oil
Saute the onion, basil, potatoes, and zucchini in the pan up on medium high heat until the mix turns golden brown
Add the milk, eggs, and black pepper to a blender and blend on the highest speed until frothy.
Pour the egg mixture over the ingredients in the pan.
Let it set for one minute on the stove top.
Add the cheese, float the tomato slices on top and finish the frittata in the oven for ten minutes and the eggs have cooked through.
Slice and serve.