A zucchini omelet, Italian-Style.
Unlike the French omelet, an Italian «frittata» [pr. frih-TAH-tuh] has the ingredients mixed with the eggs, before the eggs are cooked, rather than being folded inside. Another main difference is that a «frittata» is cooked slowly over low heat, rather than quickly over medium-high heat. Hence, it is firmer in texture and round in shape, since it isn't folded.
2 tbsp | olive oil | 30 mL | |
1 tbsp | Parsley and Garlic Base | 15 mL | |
6 | zucchini, sliced into 3-4 mm rounds | 750 g | |
6 | eggs size large | ||
2 tbsp | Parmesan cheese, grated | 6 g | |
2 tbsp | marjoram, fresh | 14 g | |
3 tbsp | canola oil | 45 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A mandolin will make slicing the zucchini easier.
The zucchini may be cooked in advance, but add the eggs only when ready to make the frittata. The frittata keeps 3 days in the refrigerator. It can be eaten cold or at room temperature. This makes it ideal for packing a lunch.
per 1 serving (180 g)
Amount % Daily Value |
Calories 180 |
Fat 15 g 23 % |
Saturated
2.7 g
14 % |
Cholesterol 190 mg |
Sodium 90 mg 4 % |
Carbohydrate 6 g 2 % |
Fibre 2 g 9 % |
Sugars 3 g |
Net Carbs 4 g |
Protein 8 g |
Vitamin A 34 % |
Vitamin C 37 % |
Calcium 9 % |
Iron 20 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 1 |
Fats | 2 |
This is so tasty. Since I did not have the Parsley and Garlic base, I substitute with some store-brought pesto sauce and it turned out pretty good as well.
What do I do with the other half of the olive oil?
Am not overly fond of zucchini, but this wasn't bad. My husband liked it with ketchup.