Low Cal Zucchini and Mushroom Frittata
Satisfy your hunger without compromising on health with this delightful Low Cal Zucchini and Mushroom Frittata! Packed with fresh zucchini, earthy mushrooms, and protein-rich eggs, this recipe is the epitome of a wholesome, low-calorie meal. Infused with the aromatic flavors of sautéed garlic and fresh parsley, it comes together effortlessly in just 35 minutes, making it perfect for breakfast, brunch, or even a light dinner. The optional Parmesan cheese adds a touch of indulgence without overwhelming its healthy profile. Baked to golden perfection in the oven, this frittata is not only nutritious but also bursting with savory flavors and satisfying textures. Serve it warm in hearty wedges, and enjoy a dish that's as versatile as it is delicious! Ideal for meal prep and gluten-free diets, this recipe is a must-try for anyone seeking a guilt-free culinary treat.
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Recipe Information
Ingredients
- 2 medium (about 300g) Zucchini
- 200 grams Mushrooms
- 6 large Eggs
- 3 large Egg whites
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 2 tablespoons Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchini and slice them into thin rounds. Clean the mushrooms and slice them evenly.
Mince the garlic and finely chop the fresh parsley.
Heat a medium oven-safe non-stick skillet over medium heat. Add the olive oil and sauté the garlic for 1 minute until fragrant.
Add the sliced zucchini and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly golden. Remove from heat.
In a large bowl, whisk together the eggs, egg whites, salt, black pepper, and chopped parsley. If using, stir in the Parmesan cheese for extra flavor.
Pour the egg mixture over the vegetables in the skillet, ensuring the eggs are evenly distributed.
Place the skillet in the preheated oven and bake for 12-15 minutes, or until the frittata is puffed up and the center is set.
Remove the skillet from the oven and let it cool for 5 minutes before slicing into wedges.
Serve the frittata warm, garnished with additional parsley, if desired.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 7918 mg | 344% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 48.4 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 421 mg | 32% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2879 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
