Nutrition, recipes

Be Fit Basics: Individual Zucchini Frittatas

Need a suggestion of what to do with those extra, uncolored Easter eggs? How about whipping up a batch of these BeFit Frittatas for dinner.  Bonus: any leftovers can be reheated for breakfast tomorrow.  Note: you will need a muffin tin for this recipe.


2 tbsp olive oil, divided
3 medium zucchini, halved lengthwise and cut into thin 1/8 inch slices
¼ tsp salt and ¼ tsp black pepper
9 eggs, beaten
½ cup scallions, sliced
2/3 cup Parmesan cheese, divided
½ cup sundried tomatoes in oil, drained and chopped


Preheat oven to 375 degrees. Heat a sauté pan on moderately high heat; add 1½ tbsp olive oil to pan and then add zucchini slices; season with salt and pepper. Cook zucchini, stirring occasionally, until tender (about 5 minutes). Meanwhile, whisk together eggs, scallions, ½ cup Parmesan cheese, and sundried tomatoes in a bowl. With remaining ½ tbsp olive oil grease 6 muffin cups of a muffin tin.

When zucchini is finished cooking, add to egg mixture; stir to combine. Pour the mixture into a greased muffin tin and bake about 10-15 minutes; sprinkle remaining Parmesan on top of each frittata and broil until cheese is melted and golden, about 1-2 minutes. Run a knife along the edges of the muffin cups to loosen the frittata.

Yield: 6 frittatas

CALORIES: 255 • PROTEIN: 16 g • SODIUM: 400 mg •
CARBOHYDRATE: 9 g • FIBER: 2 g • FAT: 18 g • Sat Fat: 5 g

(Recipe adapted from Gourmet Magazine)

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