- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In 9- or 10-inch ovenproof skillet, heat oil over medium heat. Add zucchini and garlic; cook until softened, about 5 minutes. Add spinach and continue cooking, about 1 minute.
Meanwhile, in bowl, whisk together eggs, milk and oregano; season with salt and pepper. Pour over vegetable mixture. Sprinkle with Parmesan and garnish with cherry tomatoes. Cook over medium-low heat until underside and side of frittata are firm and top is still slightly runny, about 7 minutes.
Continue cooking under preheated broiler until top of frittata is golden brown, about 2 minutes.
Nutritional facts PER SERVING: about
- Iron 2.3 mg
- Fibre 1 g
- Sodium 350 mg
- Sugars 3 g
- Protein 17 g
- Calories 235
- Total fat 16 g
- Cholesterol 380 mg
- Saturated fat 5 g
- Total carbohydrate 6 g
