Individual Zucchini and Potato Frittatas
Ingredients
- 3 small white potatoes peeled and thinly sliced
- ¼ cup chopped red bell pepper
- ¼ cup white onion finely chopped
- 1 tablespoon olive oil
- 1 garlic clove
- 1 small zucchini peel and thinly sliced
- 6 large eggs lightly beaten
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- ¼ cup grated parmesan cheese
- ¼ teaspoon ground cumin
- Salt and pepper
- Cooking spray
Instructions
- Place the potatoes in a medium saucepan and cover with water. Bring to a boil and cook for 5 to 7 minutes or until tender. Drain and set aside.
- Preheat oven to 375°.
- Heat the oil over medium heat. Add the onion, garlic, ground cumin and bell pepper. Cook for 5 minutes.
- Add the zucchini, salt and pepper and cook for 3 minutes or until tender, stirring occasionally. Stir in the potatoes, parsley, chives and cheese.
- Divide vegetable mixture evenly into 4 ramekins coated with cooking spray.
- Pour the egg mixture over the vegetables. Cook in the middle of the oven for 15 to 20 minutes or until set. Sprinkle with fresh chives and serve.
Nutrition
Calories: 293kcalCarbohydrates: 32gProtein: 15gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 251mgSodium: 205mgPotassium: 954mgFiber: 5gSugar: 4gVitamin A: 1039IUVitamin C: 57mgCalcium: 143mgIron: 3mg
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