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Suz’s Free-style Frittata (LF, GF)
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[Total: 1 Average: 5]
Sometimes indecision can lead to new creations! I wanted to use up some spinach and zucchini. I was considering spanakopita, quiche or a frittata. I combined them all in this recipe, used low fat ingredients to keep it heart-healthy, crust-free for low carb and oven baked for low work! Turned out great – now I just have to remember what I did! We served this for weekend brunch with fresh bakery bread, cherry tomatoes and olives. You can add a nice summery salad for a lunch or light supper. Enjoy!
Ingredients
1 T canola or olive oil
1 small/med zucchini, cut lengthwise & sliced
1/2 green or red pepper, diced (can use both for colour)
1/2 red onion, diced
1/2 T. greek seasoning (salt free for heart healthy)
1/2 cup LF feta cheese
1 cup spinach leaves, coarsely chopped
1 egg + egg white to equal 1/2 cup (can use all egg white)
1/2 cup milk
1/2 cup ricotta cheese
1 T. lemon juice
1/4 t. each nutmeg and oregano
1/4 t. ground pepper
Instructions
Saute in 1 T canola or olive oil to remove excess moisture:
1 small/med zucchini, cut lengthwise & sliced
1/2 green or red pepper, diced (can use both for colour)
1/2 red onion, diced
Place sauteed vegetables in lighted oiled square baking dish.
Sprinkle with 1/2 T. greek seasoning (salt free for heart healthy)
Crumble 1/2 cup LF feta cheese over the top.
Wash & coarsely chop 1 cup spinach leaves and spread over vegetables and cheese in the casserole (do not mix!)
Mix together well in large measuring cup:
1 egg + egg white to equal 1/2 cup (can use all egg white)
1/2 cup milk
1/2 cup ricotta cheese
1 T. lemon juice
1/4 t. each nutmeg and oregano
1/4 t. ground pepper
Pour egg mixture evenly over ingredients in baking dish.
Bake at 350F for approx. 30 min. Remove and let sit for 10-15 minutes before cutting and serving.