Cheddar and Zucchini Frittata for Diabetes Meal Plan
This cheddar and zucchini recipe is low calorie and very healthy for diabetics.
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:
5 grams fat
10 mg cholesterol
321 mg sodium
6 grams carbohydrates
1 gram fiber
11 grams of protein