Zucchini and Dill Frittata

Did you know that zucchini holds the honor of being one of the lowest-calorie foods in existence – at 14 calories per ½ cup serving?  Yeah, I didn’t know that either.  But, I found out when I joined NOOM recently and discovered this recipe on their site.  It is DE-LICIOUS!!  I use more dill than the recipe calls for – because I really LOVE dill!  It pairs perfectly with the eggs and zucchini.  This frittata is super fantastic, easy to make and tickles your taste buds.  PLUS, it’s healthy too!

Ingredients:

2 teaspoons butter

2 cups finely chopped zucchini (about 8 ounces)

2 large scallions, thinly sliced

4 whole eggs

6 egg whites

1 tablespoon water

2 tablespoons chopped fresh dill (I used 3 – 4 tablespoons)

¼ teaspoon black pepper

3 tablespoons grated Parmesan

Directions:

Preheat the broiler.  Heat a 10” skillet that can go from stove to oven.  (I actually use one of my cast iron skillets.  It is about 12”.)

Add butter to the skillet and the zucchini.  Cook for 5 minutes, stirring occasionally. Stir in the scallions and cook for 3 minutes more, or until the zucchini is just tender.

Meanwhile, in a medium bowl, whisk together the eggs, egg whites, water, dill, pepper and 2 tablespoons of the cheese.  Add to the skillet and cook for 5 minutes, occasionally lifting the edges of the egg mixture with a spatula and tilting the pan, allowing the uncooked mixtures to flow underneath.  (The eggs will be set on the bottom but will still be moist on the top.) Remove from the heat and sprinkle the remaining 1 tablespoon of cheese on top.

Wrap the skillet handle with a double thickness of foil.  Broil 4” from the heat for 1 – 2 minutes, or until the eggs are set on the top.  Cut into quarters and serve immediately.

143 calories per serving.  Serves 4.

Click here for printable recipe.