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Zucchini, Tomato, Feta Cheese Frittata

  • Total Time30 Minutes 15 Seconds
  • Yield
    8 servings
  • Difficulty

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Submitted by

Vitamix

Ingredients

  • ½ 100 g zucchini
  • 6 large eggs
  • ¼ cup 60 ml unsweetened almond milk, plain
  • 1 Tablespoon extra virgin olive oil
  • 1 135 g tomato, sliced
  • ¼ cup 35 g feta cheese
  • ¼ cup 5 g fresh basil leaves, torn or chopped
  • salt and ground black pepper to taste
  • ½ 100 g zucchini
  • 6 large eggs
  • ¼ cup 60 ml unsweetened almond milk, plain
  • 1 Tablespoon extra virgin olive oil
  • 1 135 g tomato, sliced
  • ¼ cup 35 g feta cheese
  • ¼ cup 5 g fresh basil leaves, torn or chopped
  • salt and ground black pepper to taste

Directions

    1. Place the zucchini in the Vitamix container and cover with enough water so that zucchini floats above the blades. Select Variable 5.  
    2. Pulse two to three times on Variable 5. Drain well and pat dry.
    3. Place eggs and milk into the Vitamix container and secure lid.
    4. Select Variable 2.
    5. Press Start and blend for 15 seconds.
    6. Heat a 9-inch saute pan over medium high heat and add the oil.
    7. Add the zucchini to the pan and saute for 3 to 4 minutes, or until tender.
    8. Pour the egg mixture into the pan and cook for 4-5 minutes.  The frittata should start to form and have a slightly liquid top.  Turn off the heat and place the tomatoes and feta on top of the egg mixture.  
    9. Place in a 400°F oven and cook for 5 to 10 minutes.
    10. Sprinkle with basil, cut into 8ths and serve.
    1. Place the zucchini in the Vitamix container and cover with enough water so that zucchini floats above the blades. Select Variable 5.  
    2. Pulse two to three times on Variable 5. Drain well and pat dry.
    3. Place eggs and milk into the Vitamix container and secure lid.
    4. Select Variable 2.
    5. Press Start and blend for 15 seconds.
    6. Heat a 9-inch saute pan over medium high heat and add the oil.
    7. Add the zucchini to the pan and saute for 3 to 4 minutes, or until tender.
    8. Pour the egg mixture into the pan and cook for 4-5 minutes.  The frittata should start to form and have a slightly liquid top.  Turn off the heat and place the tomatoes and feta on top of the egg mixture.  
    9. Place in a 400°F oven and cook for 5 to 10 minutes.
    10. Sprinkle with basil, cut into 8ths and serve.
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Nutrition

82 g (82 g)
Calories 90
Total Fat 6g
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 1g
Protein 6g
Sodium 110g
Saturated Fat 2g

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