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Zucchini & Basil Frittata

 
One serving costs about $1.04

$1.04 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:43%

Spoonacular Score: 43%

 

Need a gluten free and vegetarian main course? Zucchini & Basil Frittata could be a spectacular recipe to try. For $1.04 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 208 calories, 12g of protein, and 16g of fat each. 4 people have made this recipe and would make it again. If you have grapeseed oil, salt, eggs, and a few other ingredients on hand, you can make it. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is pretty good. Try Mozzarella, Basil & Zucchini Frittata, Zucchini Basil and Kale Frittata, and Frittata with Tomatoes, Zucchini, Bacon and Basil for similar recipes.

Ingredients

Servings:
0.48 leaf
0.48 leaf basil
basil
0.5 cups
0.5 cups cheddar cheese
cheddar cheese
3
3  eggs
eggs
1 Tbsp
1 Tbsp grapeseed oil
grapeseed oil
4
4  green onions
green onions
0.75 tsps
0.75 tsps salt
salt
3.23 cups
3.23 cups zucchini
zucchini
0.48 leaf basil
0.48 leaf
basil
0.5 cups cheddar cheese
0.5 cups
cheddar cheese
3  eggs
3
eggs
1 Tbsp grapeseed oil
1 Tbsp
grapeseed oil
4  green onions
4
green onions
0.75 tsps salt
0.75 tsps
salt
3.23 cups zucchini
3.23 cups
zucchini

Equipment

food processor
food processor
mixing bowl
mixing bowl
box grater
box grater
pot holder
pot holder
colander
colander
frying pan
frying pan
oven
oven
food processor
food processor
mixing bowl
mixing bowl
box grater
box grater
pot holder
pot holder
colander
colander
frying pan
frying pan
oven
oven


Instructions

  1. Shred the zucchini with a box grater or a food processor.
  2. Place shredded zucchini in a colander with a large bowl underneath.
  3. Sprinkle with a little salt and allow some water to seep out of the zucchini, about 20 minutes. You can squeeze some of the water out with your hands if you're in a hurry. This part can be completed ahead of time and the shredded zucchini can stay in your refrigerator overnight if you would like to do this recipe in stages.
  4. In a large mixing bowl, add shredded zucchini, green onion, basil, cheddar cheese, and salt. Stir to combine.
  5. Crack the eggs in a separate bowl and beat them.
  6. Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients.
  7. Preheat your oven to 350 degrees F. In a 10 inch cast iron skillet, heat 1 to 2 tablespoons grape seed oil (or olive oil). Spread the oil around, making sure the sides are nicely oiled as well.
  8. Heat to medium then add the egg/zucchini mixture, and make sure the mixture is evenly distributed.
  9. Cook until the egg begins to cook to the sides of the skillet, about 3 to 5 minutes.
  10. Use a pot holder to place skillet in the oven. Bake 12 to 15 minutes until the center tests clean.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.04
Ingredient
12 leaves basil
½ cups cheddar cheese
3 eggs
1 tablespoon grapeseed oil
4 green onions
400 grams zucchini
Price
$0.24
$0.61
$0.72
$0.09
$0.32
$1.15
$3.11

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

Disclaimer

Nutritional Information

Quickview
208 Calories
12g Protein
15g Total Fat
5g Carbs
7% Health Score
Limit These
Calories
208
10%

Fat
15g
24%

  Saturated Fat
5g
37%

Carbohydrates
5g
2%

  Sugar
3g
4%

Cholesterol
183mg
61%

Sodium
774mg
34%

Get Enough Of These
Protein
12g
24%

Vitamin K
47µg
46%

Vitamin C
27mg
33%

Vitamin B2
0.41mg
24%

Phosphorus
241mg
24%

Selenium
16µg
24%

Calcium
197mg
20%

Vitamin A
958IU
19%

Folate
67µg
17%

Vitamin B6
0.32mg
16%

Manganese
0.3mg
15%

Vitamin E
2mg
14%

Potassium
477mg
14%

Zinc
1mg
11%

Vitamin B5
1mg
10%

Magnesium
39mg
10%

Iron
1mg
9%

Vitamin B12
0.55µg
9%

Fiber
1g
7%

Vitamin D
0.99µg
7%

Copper
0.13mg
6%

Vitamin B1
0.09mg
6%

Vitamin B3
0.75mg
4%

covered percent of daily need

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