Healthy Zucchini Brunch Frittata
Years ago, I discovered that the fluffiest Frittata does not come from how long I whisk the eggs prior to baking, but by adding egg whites. The ratio is for one egg, you put two egg whites. This way you get more consistency by keeping some nutrients from the egg yolk.
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Healthy Zucchini Brunch Frittata
Perfect for Brunch! This slow-baked Frittata has so many Amazing flavors to offer, your guests will be delighted!
Equipment
Ingredients
- 1 zucchini (Large | Thinly Sliced)
- 4 eggs
- 1 cup (245 g) egg whites
- 2 Tbsp (30 g) tomato herb mustard
- 1 Tbsp (15 g) Roasted Onion and Red Pepper Herb blend
- Sel Gris Mill (Season to Taste)
- Pepper Mill (Season to Taste)
- 4 oz (120 g) goat cheese (Crumbled)
Instructions
- Place your Fluted Square Tart Flexipan® on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 375F/190C.
FRITTATA PREPARATION
- Wash and pat dry your zucchini. Then, slice it, using your Mandoline on the thinnest setting. Set aside.
- In a mixing bowl, whisk together the eggs, egg whites, Tomato Herb Mustard, Roasted Onion & Red Pepper Herb Blend, Salt and Pepper (season to taste). Add the crumbled Goat Cheese. Then, incorporate the sliced zucchini.
- With your spatula, pour your preparation into your Flexipan®, and cover with your bonMAT™. This will allow for the eggs to not overcook and dry your preparation.
BAKE!
- Bake for 30 minutes at 375F/190C. Keep the bonMAT™ on for the first 20min and remove it carefully with your oven cloth. (Every oven heats differently, monitor your Frittata from 25min total time).
- Once your Zucchini Brunch Frittata is out of the oven, let it cool down for about 5min. Then, Unmold, Serve with a salad on the side and extra Tomato Herb Mustard on the side. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 93kcal | Carbohydrates: 2g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 177mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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