Add Zucchini Frittata to your Easter Brunch Table

Easter is just around the corner. Since it falls on a Sunday, an Easter brunch is the perfect way to celebrate this special occasion. Brunch is a combination of breakfast and lunch so it usually includes both sweet and savory dishes. Some popular dishes include buttery pastries, French toast with maple syrup, eggs Benedict with Hollandaise sauce, bacon, sausages and, of course, lots of Champagne. It’s a real minefield of high calorie dishes. Below is a recipe for a zucchini frittata. It’s a lighter egg dish that will fit right in at the brunch table but isn’t loaded with butter or fat. Egg Beaters keep the filling light and fluffy. The zucchini give it a sweet flavor everyone will love. It’s always a hit at my house.

Serving Size: 1 Slice Number of servings: 6 Calories per serving: 114 Ingredients Calories 4 medium zucchini (approx. 800 grams) 128 6 eggs 240 1 cup Egg Beaters 133 1 tsp salt 0 non-stick cooking spray 0

Preheat the oven to 350 degrees. Cut the zucchini into ¼ inch slices. Spray a 9 inch non-stick pan with non-stick cooking spray. Add the zucchini to the pan and cook on low heat, stirring occasionally until the zucchini are golden brown (approximately 15 minutes).

In a large bowl, combine the eggs, Egg Beaters and salt. Whisk until the mixture is well combined and the egg batter is light and fluffy.

Pour the egg mixture over the zucchini slices. Cook the eggs on the stove top on low heat until the eggs begin to set around the edges (approximately 3-5 minutes).

Place the pan in the oven on the center rack and bake the frittata until the eggs are set (approximately 20 minutes). Remove the frittata from the oven and let cool slightly. Cut the frittata into 6 equal slices. Serve.

Barbara's Tips

	Make sure to use a pan that is oven safe. If your pan has a plastic handle, you can wrap the handle in aluminum foil before placing it in the oven. This will prevent the handle from melting.
	If you don’t have a 9 inch frying pan, you can use a smaller pan. This will yield a slighter thicker frittata and may need to be cooked slightly longer.
	Use the smallest zucchini you can find. The larger the zucchini the bigger the seeds and the more fibrous they become.
	Egg Beaters are all-natural liquid egg whites. They are enriched with the same vitamins and minerals found in egg yolks and beta-carotene is added to naturally color the egg whites so they look just like whole beaten eggs. Egg Beaters taste like whole eggs but have half the calories. They’re a great option for dishes requiring beaten eggs. They add some lightness and fluffiness to the frittata batter and keep the calorie count low.

Essential Flavors

Zucchini: Zucchini is a vegetable that is part of the squash family. Technically it’s a fruit but it’s most often treated as a vegetable. It’s popular because of it’s sweetness. Roasting or sautéing the zucchini intensifies its inherent sweetness. It gives this frittata the punch of flavor it needs to be a real hit.