Zucchini, Goat Cheese, and Tomato Frittata Recipe – Simples Recipe Ever :- The frittata with zucchini, goat cheese, and tomatoes is a straightforward and nutritious dish that is inspired by the summer season and is delectable for breakfast, lunch, or dinner. net presents a frittata with goat cheese, tomatoes, and zucchini, along with six recipes for healthy zucchini. There is no need to search any farther, my friends, if you are looking for a way to utilize your assortment of cherry tomatoes and your plenty of zucchini.
Zucchini, Goat Cheese, and Tomato Frittata Recipe – Simples Recipe Ever
The frittata made with zucchini, goat cheese, and tomatoes is a nutritious dish that gives the impression of being a delectable treat due to the tangy goat cheese that is used in its preparation. Despite the fact that I normally eat my frittatas first thing in the morning for breakfast, this particular frittata is really versatile and can be used for a variety of other meals as well, including breakfast, lunch, supper, or dessert, depending on how you slice it.
Ingredients
- 2 tablespoons olive oil
- ½ yellow onion, finely chopped
- 2 cups chopped zucchini, 3 small zucchini squash
- 1 cup cherry/grape heirloom tomatoes, halved
- 3 cloves garlic, minced
- ½ teaspoon sea salt
- 8 eggs, well beaten
- 4 ounces crumbled goat cheese
Instructions
Put the oven on to 375 degrees Fahrenheit first. Within a big skillet, bring the olive oil to a temperature of medium-high warmth. After adding the onion, sauté it for about five to eight minutes, stirring it occasionally, until it becomes transparent.
Sea salt, diced zucchini, tomato, and garlic should be added to the mixture. Continue to sauté the zucchini until it has become more tender but is still firm to the bite, and until the skins of the tomatoes begin to wilt, which should take approximately five to eight minutes.
Also see :- Maple Oat Chocolate Chip Cookies Recipe – Know the Secret Tips
In a bowl for mixing, whisk the eggs until they are thoroughly beaten. Mix in the goat cheese that has been crushed. Place the vegetable combination that has been sautéed in a casserole dish or a round baking pan that is 10 inches in diameter. Following the addition of the egg and goat cheese mixture, use a spoon to distribute the vegetables and eggs in the pan in an even manner.
The egg should be placed on the middle rack of the oven, and a baking sheet should be placed underneath it (just in case) to catch any egg that may fall over. Bake for thirty-two to forty minutes, or until the eggs have become firm and the tops have a golden brown color. Before slicing and serving the frittata, allow it to sit for fifteen minutes.
NUTRITION
- Calories: 115kcal
- Carbohydrates: 5g
- Protein: 8g
- Fat: 7g
- Saturated Fat: 3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 0.02g
- Cholesterol: 172mg
- Sodium: 340mg
- Potassium: 293mg
- Fiber: 1g
- Sugar: 3g
- Vitamin A: 704IU
- Vitamin B1: 0.1mg
- Vitamin B2: 0.3mg
- Vitamin B3: 1mg
- Vitamin B5: 1mg
- Vitamin B6: 0.2mg
- Vitamin B12: 1µg
- Vitamin C: 12mg
- Vitamin D: 1µg
- Vitamin E: 1mg
- Vitamin K: 5µg
- Calcium: 93mg
- Copper: 0.1mg
- Folate: 38µg
- Iron: 1mg
- Manganese: 0.1mg
- Magnesium: 20mg
- Phosphorus: 154mg
- Selenium: 15µg
- Zinc: 1mg
- Choline: 140mg
Notes
Add all of your vegetables in two layers for a frittata that is more visually appealing. After your eggs have partially set in the oven, first add the first half of the mixture as it is written, and then add the last half. The eggs should be cooked until they are completely set. (It is important to note that this step is not at all required for the authentic flavor).
