Recipe Details
Ingredients
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1tablespoonolive oil
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1largezucchini, grated and squeezed dry
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salt and freshly ground black pepper to taste
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1tablespoonchopped fresh mint
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1tablespoonchopped fresh dill
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4largeeggs
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4ounceshalloumi cheese, sliced
Cooking Directions
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Heat olive oil in a small, ovenproof skillet over medium heat. Add zucchini and a pinch of salt and cook until soft, about 5 minutes. Add chopped mint and dill, and cook 1 minute more.
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Beat eggs with salt and pepper in a small bowl. Pour into the hot skillet with the zucchini and briefly stir. Cook without stirring to allow the bottom of the frittata to set, about 2 minutes. Use a spatula around the edges of the skillet to ensure that the frittata isn’t sticking as the bottom starts to set.
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Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
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Lay the slices of halloumi on the top of the frittata as the edges start to set. Place the skillet under the broiler until the top of the frittata is fully set and cheese is slightly browned, about 5 minutes. Serve immediately or at room temperature.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories407 | |
% Daily Value * | |
Total Fat 31g |
40% |
Saturated Fat 13g |
63% |
Cholesterol 415mg |
138% |
Sodium 859mg |
37% |
Total Carbohydrate 8g |
3% |
Dietary Fiber 2g |
6% |
Total Sugars 4g |
|
Protein 27g |
53% |
Vitamin C 30mg |
33% |
Calcium 83mg |
6% |
Iron 3mg |
14% |
Potassium 572mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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