Feta and Zucchini Frittata

Feta and Zucchini Frittata

Makes: 6 servings

Carbs per Serving: 5.2 grams

Protein per Serving: 6.67 grams

Fat per Serving: 11.67 grams

Ingredients:

?         1 onion, minced

?         2 garlic cloves, minced

?         1 large carrot, finely chopped

?         1 celery stalk, finely chopped

?         1 large zucchini, finely chopped

?         1/2 cup broccoli florets, finely chopped

?         4 Tbsp crumbled feta

?         6 eggs

?         1/2 cup cream

?         3 Tbsp olive oil

 

Instructions:

  • Whisk the eggs and cream together in a large bowl and set aside.
  • Place a large frying pan over medium low flame and heat 1 tablespoon of olive oil. Sauté the onion and garlic until onion becomes translucent. Add the finely chopped vegetables and sauté until tender. Transfer to a platter and set aside.
  • Wipe the frying pan clean and place on the lowest possible heat setting. Heat 1 tablespoon of olive oil, then pour in a quarter of the egg mixture.
  • Add half of the vegetable mixture and 2 tablespoons of feta. Pour another quarter of the egg mixture on top, then place a lid over the frying pan. Cook for 3 minutes, or until egg is set.
  • Remove the lid from the frying pan and cook until frittata is golden. Transfer the frittata on a plate, then repeat the steps with the remaining egg and vegetable mixture.
  • Serve at once with whipped cream and topped with chives, if desired.