ZUCCHINI NOODLES FRITTATA

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Zucchini Noodles Frittata image

5 ingredients energy-packed zucchini noodles frittata makes a quick, gluten-free and vegetarian meal for breakfast, lunch or dinner.

Provided by @MakeItYours

Number Of Ingredients 8

2 small zucchini (spiralized)
1 large beef tomato (seeded and cut into cubes)
3 large eggs (lightly beaten)
1/2 mozzarella ball cut into strips or cubed (I use about 50gr buffalo mozzarella)
1 tbsp fresh chopped parsley
2 tbsp parmesan cheese (optional)
sea salt and black pepper
extravirgin olive oil

Steps:

  • Preheat the oven to 375F/190C.
  • Brush with olive oil a large cast iron skillet or oven-proof pan and arrange the zucchini noodle on a even layer.
  • Distribute cubed tomatoes and parsley on top.
  • Pour in beaten eggs, mozzarella and parmesan (optional). Season generously with salt and pepper to taste.
  • Bake in the oven for about 20 min or until crispy & golden on top and around the edges.
  • Serve hot or allow to cool and serve at medium temperature.
  • Store in an airtight container and refrigerate for up to 2 days.

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