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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1/2 Tbsp. oil in a 10-inch, heavy-bottomed, oven-proof skillet. Add onion and saute until tender and translucent. Stir in garlic and zucchini and continue sauteing until squash is just tender. | 2. Season with salt and pepper and remove from heat. In a mixing bowl, whisk together eggs, basil and parsley. | 3. Stir in sauteed vegetables. | 4. Add remaining 1/2 tablespoon oil to same skillet over medium heat, tilting pan to coat bottom and sides. | 5. Add egg-vegetable mixture, spreading evenly. | 6. Reduce heat to low and cover pan. | 7. Cook 10 to 15 minutes, until set. Preheat broiler. | 8. Sprinkle grated cheese on top of frittata if desired and broil briefly until lightly browned. | 9. Cut into 3 wedges. | 10. Serve immediately from the pan or transfer to a large round plate or platter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
zucchini	2	cups	sliced	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper			ground	-	-	-	-
egg white	4			68.64	0.9636	14.388	0.2244
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
flat leaf italian parsley	2	tablespoons	minced	-	-	-	-
parmesan cheese	2	tablespoons	fat free	37.0	4.0	4.0	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.