It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Zucchini Frittata

Source: Eating Well

Goat Cheese and zucchini Frittata.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	327.2

Total Carbs	11.1 g

Dietary Fiber	2.7 g

Sugars	4.0 g

Total Fat	23.3 g

Saturated Fat	6.8 g

Unsaturated Fat	1.0 g

Potassium	0.0 mg

Protein	18.8 g

Sodium	507.8 mg

Dietary Exchanges 23.3 Fat, 1.3 Vegetables, 2.4 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Zucchini Frittata 4.0
4 tsp extra virgin olive oil 1.0
1 cup chopped zucchini 0.5
0 1/2 cup fresh chopped onion 0.5
0 1/2 cup fresh cherry tomatoes 0.25
0 1/4 cup fresh mint 0.25
0 1/4 cup fresh basil 0.25
0 1/4 tsp salt 1.0
1 pinch white pepper 5.0
5 each Eggs, large, raw 2.0
2 oz goat cheese

Directions

Heat 2 teaspoons oil in a 10 inch nonstick skillet over medium heat. Add zucchini and onion and cook, stirring often, for 1 minute.
Cover and reduce heat to medium low. Cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes.
Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper.
Increase heat to medium high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended.
Add the zucchini mixture and cheese and stir to combine.
Preheat the broiler.
Wipe out the pan and brush it with the remaining 2 teaspoons oil. Place over medium-low heat.
Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.
Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes.
Loosen the edges and slide onto a plate. Cut into wedges and serve.