About the Recipe
A hearty, vegetable-packed egg frittata featuring tender zucchini, fresh spinach, and creamy goat cheese. Easy to whip up and perfect for a leisurely morning, this Mediterranean-style frittata offers wholesome flavors and plenty of protein.
Ingredients
Ingredients:
3 large eggs
½ small zucchini, thinly sliced
1 cup fresh spinach, roughly chopped (or kale as alternative)
2 tablespoons goat cheese, crumbled (optional dairy, omit if desired)
1 tablespoon extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste
Preparation
Preheat Oven: Set oven to 375°F (190°C).
Cook Vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add zucchini slices and sauté for 3 minutes until tender. Add spinach and cook until just wilted (about 1 minute). Season lightly with salt and pepper.
Cooking Tip: Thinly slicing zucchini ensures quick, even cooking.
Prepare Eggs: Whisk eggs gently in a bowl, season lightly with salt and pepper, and pour evenly over the cooked vegetables in the skillet.
Add Cheese & Bake: Sprinkle crumbled goat cheese evenly on top. Transfer skillet to the preheated oven. Bake for 12-15 minutes, or until eggs are fully set and lightly golden on top.
Cooking Tip: Check the frittata by gently shaking the skillet—eggs should be set, without excessive wobbling.
Serve: Carefully remove skillet (use oven mitt!) and let cool slightly. Slice into wedges and serve warm.
Low-Carb Flavor Boost Options:
Fresh Basil or Dill: Sprinkle freshly chopped herbs over frittata after baking for brightness.
Sun-Dried Tomatoes: Add finely sliced, oil-packed (no seed oil) sun-dried tomatoes into eggs for deeper umami flavor.
Red Pepper Flakes: A pinch of chili flakes offers a gentle kick.
Olive Tapenade: Add a dollop of homemade olive tapenade on the side for briny contrast.
Recipes Created by BloodSugarChef.com
Meal Plan by American Diabetes Society