Spinach & Zucchini Frittata

5 from 1 vote

Spinach and Zucchini Frittata - a simple egg & veggie dish that's perfect for breakfast, lunch, or dinner. And it's healthy!

Prep Time 10

Cook Time 45

Total Time 55

Servings

Preheat the oven to 350 degrees and spray a 9" pie plate with non-stick spray. Set aside.
In a large skillet, over medium heat, add some olive oil and the minced garlic.
extra virgin olive oil, 1 teaspoon minced garlic
Add in the sliced zucchini. Season with salt, pepper, and Montreal chicken seasoning. Stir frequently and let cook for about 5 minutes until tender.
2 small zucchini, ¾ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Montreal chicken seasoning
Meanwhile, in a large bowl, add the eggs, egg whites, milk, and seasonings and whisk to combine.
3 large eggs, 3 large egg whites, ¾ cup milk
Place the cooked zucchini into the bottom of the prepared pie plate. Sprinkle 1/4 cup of cheese over the top.
½ cup shredded cheddar
Pour the egg mixture on top of the zucchini. Tear/chop up the spinach and sprinkle it over the egg/zucchini. Sprinkle the remaining cheese over the top.
1 cup fresh baby spinach
Bake for 45 minutes or until the center no longer jiggles. Let it cool for approximately 10 minutes then slice and serve.