SPINACH-ZUCCHINI FRITTATA

Spinach-Zucchini Frittata image

This spinach and zucchini frittata is an easy make-ahead brunch dish.

Provided by DENICED

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 55m

Yield 8

Number Of Ingredients 10

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Ingredients

3 tablespoons unsalted butter
2 tablespoons olive oil
1 bunch fresh spinach, stems removed and leaves chopped
1 bunch scallions, minced
2 medium zucchini, shredded
9 large eggs
2 cups freshly grated Parmesan cheese
1 tablespoon dried oregano
1 pinch ground nutmeg
freshly ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Heat butter and oil in a skillet over medium heat; stir in spinach, scallions, and zucchini. Saute until zucchini has softened, 7 to 10 minutes. Remove from heat and squeeze vegetables to remove as much moisture as possible. Allow to cool.
Meanwhile whisk eggs in a large bowl. Add Parmesan cheese, oregano, nutmeg, and pepper. Stir in cooled vegetables. Pour egg mixture into the prepared baking dish.
Bake in the preheated oven until eggs are set and the top is puffed and golden, about 30 minutes. Allow to cool. Cut into 8 squares and serve warm or at room temperature.

Nutrition Facts : Calories 264 calories, Carbohydrate 7 g, Cholesterol 238.3 mg, Fat 19.4 g, Fiber 2.5 g, Protein 17.2 g, SaturatedFat 8.5 g, Sodium 458.4 mg, Sugar 2.4 g