Zucchini Noodle Frittata
Zucchini Noodle Frittata
Ingredients:
1 package, approximately 1 lb. Wegmans Zucchini Noodles
Olive Oil Spray
1 cup Cherry Tomatoes, halved
1 garlic clove, minced
5 eggs
3 egg whites
2/3 cup milk (any kind will do)
1/4 cup flour (can use gluten free)
1 drop Oregano essential oil or 1/2 tsp dried oregano
1/2 tsp pepper
1/2 tsp salt
1/2 cup preshredded part-skim mozzarella cheese
1/4 cup parmigiano-reggiano cheese, grated
Directions:
- Drain noodles in a colander and let stand for 10 minutes.
- Preheat oven to 375 degrees.
- Heat oil in a nonstick skillet over medium heat. Add tomatoes and garlic. Cook, stirring often, until tomatoes are wilted, 3 to 4 minutes.
- Add zucchini noodles to pan and cook until liquid is gone, 3 minutes.
- Whisk eggs in a large bowl until lightly beaten. Whisk in milk, flour, oregano, pepper, and salt. Stir cheese into egg mixture gently.
- Pour egg mixture over top of tomato zucchini mixture..
- Place in oven and bake for 30 minutes or until internal temperature reaches 160.
- Cool in pan 10 minutes then cut into wedges and serve.