Zucchini & Fennel Frittata

  • prep: 20 min
  • cook: 15 min
  • total: 35 min
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  • servings:
  • Summary

    A fresh, summery frittata made with seasonal vegetables.

    Ingredients

    • 1 tablespoon olive oil
    • 1 large zucchini, thinly sliced
    • ½ bulb fennel, finely minced
    • ½ teaspoon kosher salt, plus more to taste
    • 10 eggs
    • 1 tablespoon Tabasco sauce, plus more to taste
    • ½ pound mozzarella cheese, thinly sliced
    • freshly ground pepper, to taste

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 265 % Daily Value *
    • Total Fat: 11 g 16.73%
    • Saturated Fat: 5 g 24.76%
    • Trans Fat: 0 g %
    • Cholesterol: 110 mg 36.71%
    • Sodium: 377 mg 15.7%
    • Calcium: 470 mg 47%
    • Potassium: 898 mg 25.67%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 33.54%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 38 g %
    • Dietary Fiber: 15 g 59.33%
    • Sugar: 1 g
    • Protein: 16 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 10.66%
    • Vitamin C 13.26%
    • Vitamin D 1.55%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit2
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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