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Low Sodium Zucchini Frittata - for breakfast, brunch, or anytime.

Low Sodium Zucchini Frittata

Christopher Lower
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 8 slices
Calories 119.7 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1gCalories: 119.7kcalCarbohydrates: 10gProtein: 8.3gFat: 5.3gSaturated Fat: 1.8gPolyunsaturated Fat: 1.1gTrans Fat: 1.9gCholesterol: 187.2mgSodium: 101.9mgFiber: 1.7gSugar: 1.8g
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