This spinach and zucchini frittata is an easy make-ahead brunch dish.
The ingredient of Spinach-Zucchini Frittata
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 bunch lively spinach, stems removed and leaves chopped
- 1 bunch scallions, minced
- 2 medium zucchini, shredded
- 9 large eggs
- 2 cups freshly grated Parmesan cheese
- 1 tablespoon dried oregano
- 1 pinch dome nutmeg
- freshly field black pepper to taste
The instruction how to make Spinach-Zucchini Frittata
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat butter and oil in a skillet greater than medium heat; protest in spinach, scallions, and zucchini. Saute until zucchini has softened, 7 to 10 minutes. cut off surgically remove from heat and squeeze vegetables to separate as much moisture as possible. grant come to to cool.
- Meanwhile advocate eggs in a large bowl. amass Parmesan cheese, oregano, nutmeg, and pepper. disquiet in cooled vegetables. Pour egg incorporation combination into the prepared baking dish.
- Bake in the preheated oven until eggs are set and the top is puffed and golden, virtually 30 minutes. ascend to cool. Cut into 8 squares and benefits tender romantic or at room temperature.
Nutritions of Spinach-Zucchini Frittata
calories: 264 caloriescarbohydrateContent: 7 g
cholesterolContent: 238.3 mg
fatContent: 19.4 g
fiberContent: 2.5 g
proteinContent: 17.2 g
saturatedFatContent: 8.5 g
servingSize:
sodiumContent: 458.4 mg
sugarContent: 2.4 g
transFatContent:
unsaturatedFatContent: