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