Zucchini frittatas II

65 min

Difícil

10 ingredients

Zucchini frittatas II

Frittata is a traditional Italian dish that dates back centuries. Originating from the central region of the country, this type of thick and fluffy omelette has become a symbol of Italian home cooking. In Latin America, this dish has various names depending on the country: in Mexico and Central America, it is commonly known as "tortilla de huevo" or simply "tortilla," however, it should not be confused with corn tortillas. In countries like Argentina and Chile, frittata resembles "Spanish tortilla" or "tortilla de zapallitos" when prepared with zucchinis. The versatility of frittata allows each region to adapt local ingredients to give it a personal touch, always maintaining its essence as a quick, nutritious, and delicious meal.

This dish is perfect for using fresh vegetables and aromatic herbs, offering an easy preparation that can be enjoyed at any time of the day. Traditionally, frittata is first cooked on the stovetop and then finished in the oven or under the broiler to give it a golden and appetizing texture on the surface.

How to Prepare Zucchini Frittata II

Heat 1/2 tablespoon of oil in a 10-inch oven-safe skillet with a thick bottom.

Add onion and sauté until tender and translucent.

Add garlic and zucchini and continue sautéing until the zucchini is just tender.

Season with salt and pepper and remove from heat.

In a bowl, whisk together egg whites, basil, and parsley.

Add the sautéed vegetables.

Add the remaining 1/2 tablespoon of oil to the same skillet over medium heat, tilting the skillet to coat the bottom and sides.

Add the egg and vegetable mixture, spreading it evenly.

Reduce heat to low and cover the skillet.

Cook for 10 to 15 minutes, until set.

Preheat the broiler.

Sprinkle grated Parmesan cheese over the frittata if desired and broil briefly until lightly browned.

Cut into 3 portions.

Serve immediately from the skillet or transfer to a large, round plate or platter.

Ingredients (10)

Olive oil
Onion
Garlic
Zucchini
Salt
Pepper
Egg whites
Fresh basil
Flat-leaf Italian parsley
Fat-free parmesan cheese

Instructions (22 steps)

1 Heat 1/2 tablespoon of oil
2 in a 10-inch oven-safe skillet with a thick bottom
3 Add onion and sauté until tender and translucent
4 Add garlic and zucchini and continue sautéing until the zucchini is just tender
5 Season with salt and pepper and remove from heat
6 In a bowl
7 beat together eggs
8 basil
9 and parsley
10 Add the sautéed vegetables
11 Add the remaining 1/2 tablespoon of oil to the same skillet over medium heat
12 tilting the skillet to coat the bottom and sides
13 Add the egg and vegetable mixture
14 spreading it evenly
15 Reduce heat to low and cover the skillet
16 Cook for 10 to 15 minutes
17 until set
18 Preheat the broiler
19 Sprinkle grated cheese over the frittata if desired and broil briefly until lightly browned
20 Cut into 3 portions
21 Serve immediately from the skillet or transfer to a large
22 round plate or platter

Nutritional Information

Calories: 106 kcal

Protein: 0g

Carbohydrates: 3g

Fat: 7g

Azúcar: 0g

Sodio: 14mg

Categoría

Saludable

Etiquetas

Weekdays Preparation Time Dish Main Ingredient Cuisine Preparation Occasion Low In Protein Very Low In Carbohydrates Tortillas And Frittatas Breakfast Eggs Dairy Vegetables European Italian Dietary Low In Cholesterol Low In Saturated Fat Low In Calories Low In Carbohydrates Healthy Low In Pumpkin 4 Hours Or Less