Low-Cal Zucchini and Mushroom Frittata
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This delectable Low-Cal Zucchini and Mushroom Frittata is the epitome of a health-conscious breakfast that doesn’t compromise on flavor. Perfect for those who are mindful of their calorie intake, this frittata packs a punch with its rich blend of vegetables and spices, delivering a satisfying meal with minimal fat and calories. Whether you’re gearing up for a busy day or enjoying a relaxed brunch, this recipe is sure to become a staple in your morning routine.
Ingredients:
- 2 cups of zucchini, sliced thin
- 5 white mushrooms, diced
- 4 garlic cloves, minced
- 1/2 onion, finely chopped
- 6 scallions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 4 large eggs
Instructions:
-
Prepare the Skillet:
Start by spraying a non-stick skillet with a generous coating of fat-free, calorie-free non-stick cooking spray. This will ensure your frittata doesn’t stick and maintains its perfect texture. -
Sauté the Vegetables:
Heat the skillet over medium heat. Add the finely chopped onion and minced garlic to the skillet. Sauté for approximately 3 minutes until the onions become translucent and the garlic releases its fragrant aroma. Next, introduce the sliced zucchini and continue to sauté for another 3 minutes. Finally, add the diced mushrooms and keep sautéing until all the vegetables are tender and soft. This step is crucial for developing the deep flavors in the frittata. -
Prepare the Egg Mixture:
While the vegetables are cooking, take a large bowl and crack the eggs into it. Whisk the eggs vigorously until they become slightly puffy. Season the eggs with salt, pepper, chili powder, cayenne pepper, and garlic powder. The seasoning will infuse the frittata with a balanced blend of spicy and savory flavors. -
Combine Eggs and Vegetables:
Once the vegetables are cooked to your liking, drain them to remove excess moisture. Then, gently fold the cooked vegetables into the egg mixture. Ensure that the veggies are evenly distributed throughout the eggs for a consistent flavor in every bite. -
Cook the Frittata:
Pour the vegetable and egg mixture back into the skillet, spreading it out evenly. Cook on medium heat for about 8 minutes. This initial cooking ensures that the bottom of the frittata sets nicely and begins to firm up. -
Flip and Finish Cooking:
After 8 minutes, place a plate over the skillet and carefully flip the frittata to cook the other side. Slide the uncooked side back into the skillet. Cook for an additional 8 minutes to complete the cooking process and ensure that both sides are golden brown and cooked through. -
Optional Crunchy Top:
For a deliciously crispy top, place the frittata under the broiler for an extra 10 minutes. This step adds a delightful texture and a golden finish to the frittata, making it visually appealing and even more delicious.
Serving Suggestions:
Serve your frittata warm, directly from the skillet, or allow it to cool slightly before slicing. It pairs beautifully with a fresh green salad or a side of whole-grain toast for a complete meal.
Enjoy this low-calorie, low-fat frittata as a nutritious start to your day or as a light lunch. Its satisfying texture and robust flavor make it a fantastic addition to any meal plan. 🌿🍴✨
