Zucchini and Egg Frittatas

Ingredients and Weight:

• Zucchini: 3 medium (1 pound)
• Eggs: 8 large
• Onion: 1 large (8 ounces)
• Bell pepper (any color): 1 medium (6 ounces)
• Cheese: 1 cup (4 ounces) grated cheddar or Monterey Jack
• Olive oil: 2 tablespoons
• Salt and pepper: to taste

Preparation Time:

15 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Shred zucchini using a box grater or mandoline. Season with salt and let stand for 5 minutes.
3. Sauté onion and bell pepper in olive oil until softened, about 5 minutes.
4. In a large bowl, whisk together eggs, salt, and pepper.
5. Squeeze excess liquid from shredded zucchini and add to the egg mixture. Stir in onion and bell pepper.
6. Grease an 8-inch square baking dish.
7. Pour egg mixture into the prepared dish and top with cheese.
8. Bake for 25-30 minutes, or until the frittata is set and golden brown on top.
9. Let cool slightly before slicing and serving.

Nutritional Information:

Per serving (1/8 of frittata):

• Calories: 150
• Fat: 8 grams
• Protein: 12 grams
• Carbohydrates: 10 grams

Dish Characteristics:

• Savory and filling
• Great for breakfast, brunch, or lunch
• Can be made ahead of time and reheated
• Versatile: can be varied with different vegetables or cheeses

User Comments:

• "I love this frittata! It's so easy to make and it's always a hit with my guests."
• "The zucchini adds a delicious sweetness to the dish."
• "I like to add some crumbled bacon to mine for a little extra flavor."
• "This is a great way to use up leftover zucchini."
• "The frittatas are perfect for meal prep - I make a batch on Sunday and eat them all week."

Special Precautions and Tips:

• If you don't have a square baking dish, you can use a 9-inch round baking dish.
• To make the frittata gluten-free, use gluten-free flour in the breading mixture.
• The frittata can be cooked on the stovetop over medium heat instead of the oven.