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Frittata-zuchini-cheese
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FRITTATA with ZUCCHINI

Keyword #DiabeticDiets, #frittata, #HealthyLifestyle, #LowCarbsRecipes, #LowGlycemicRecipes, #WeightLossMotivation, cooking eggs, eggs breakfasts, eggs meals, Low Glycemic Index, Low Glycemic omelets

Ingredients

  • 4 eggs
  • 2 tbsp heavy cream
  • ½ medium red onion
  • ½ medium size zucchini
  • 4 slices fresh mozzarella
  • 4 soft sun-dried tomatoes
  • pinches of salt, black pepper, nutmeg
  • oregano or parsley for sprinkling the top
  • olive oil for cooking

Instructions

  • Cut onion into thin slices, and cook in olive oil on high-medium heat
  • Add onion and cook until goldish
  • Cut zucchini, and add to cooking onions
  • Cook, frequently stirring for about 3 minutes
  • Meanwhile, whisk eggs
  • Add heavy cream, salt, pepper, and nutmeg
  • Pour the eggs over the vegetables in the pan
  • Cook on low heat, gently lifting the edges to allow uncooked egg from the middle toflow underneath. Do not overcook. Eggs should be “medium-rare.
  • Transfer the mixture into two individual nonstick or cast-iron skillets
  • Arrange sun-dried tomatoes and cheese on top, sprinkle with oregano
  • Place the skillets into preheated 350*F oven and cook for 3-5 minutes, until the eggs are slightly browned and the cheese melted