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Zucchini and Rosemary Frittata with Parmesan

Zucchini and Rosemary Frittata with Parmesan
Zucchini and Rosemary Frittata with Parmesan is a gluten free and primal main course. This recipe makes 4 servings with 169 calories, 13g of protein, and 12g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have egg whites, pepper, garlic, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat the oven to broil.
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OvenOven
2
Heat oil in a skillet over medium-high heat; add garlic, cook for 1 minute. Do not allow garlic to brown, or it will turn bitter.
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GarlicGarlic
Cooking OilCooking Oil
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Frying PanFrying Pan
3
Add zucchini; cook 5 minutes or until tender, stirring continuously. Season with salt and pepper.
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Salt And PepperSalt And Pepper
ZucchiniZucchini
4
Meanwhile, whisk together the eggs, egg whites, and rosemary, and season with salt and pepper.
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Salt And PepperSalt And Pepper
Egg WhitesEgg Whites
RosemaryRosemary
EggEgg
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WhiskWhisk
5
Pour the egg mixture over the zucchini and cook, just until the eggs begin to set, about 3 minutes.
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ZucchiniZucchini
EggEgg
6
Sprinkle cheese evenly over the top.
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CheeseCheese
7
Place pan under the broiler for 3 minutes or until the fritatta rises slightly and becomes light and settled. The eggs should not be runny.
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EggEgg
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BroilerBroiler
Frying PanFrying Pan
8
Transfer to a serving plate, cut into pie-shaped wedges, and serve.
DifficultyHard
Ready In45 m.
Servings4
Health Score4
Gluten Free
DietsGluten Free
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