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Cheddar and Zucchini Frittata for Diabetes Meal Plan
1 cup refrigerated or frozen egg product, thawed, or 4 eggs 1/2 cup finely shredded reduced fat cheddar cheese 2 tbsps snipped fresh flat-leaf parsley 1/4 tsp ground black pepper 1/8 tsp salt 2 tsps olive oil 12 ounces zucchini, halved lengthwise and sliced 4 green onions, sliced Position a rack in the upper third of the oven and preheat oven to 450. In a medium bowl, whisk together eggs, cheese, half of the parsley, the pepper, and salt. Set aside. In a 9 to 10 inch ovenproof skillet, heat olive oil over medium-high heat. Add zucchini and green onions, cook for 5 to 8 minutes or just until tender, stirring frequently. Carefully pour the egg mixture over the vegetables. Reduce heat to medium. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges about 5 minutes or until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overbrowning. Place the skillet in the oven. Bake about 5 minutes or until the fittata is firm and the top is golden. Sprinkle with remaining 1 tablespoon parsley. Cut into wedges. Nutrition per serving 1 wedge: 115 calories 5 grams fat 10 mg cholesterol 321 mg sodium 6 grams carbohydrates 1 gram fiber 11 grams of protein
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