Effortless to prepare, this zucchini frittata is perfect for a quick breakfast. Add a side salad or freshly baked bread and you have yourself a heartier weeknight meal.
Ingreadient:
- 3 large eggs
- 1/4 teaspoon salt
- 1 teaspoon canola oil
- 1/2 cup chopped onion
- 1 cup coarsely shredded zucchini
- 1/2 cup shredded Swiss cheese
- Coarsely ground pepper, optional
Direction:
- Preheat oven to 350°. Whisk together eggs and salt.
- In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese.
- Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.
