Zucchini Noodles Frittata
Servings: 2
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Ingredients
- 2 small zucchini spiralized
- 1 large beef tomato seeded and cut into cubes
- 3 large eggs lightly beaten
- ½ mozzarella ball cut into strips or cubed I use about 50gr buffalo mozzarella
- 1 tablespoon fresh chopped parsley
- 2 tablespoon parmesan cheese optional
- sea salt and black pepper
- extravirgin olive oil
Instructions
- Preheat the oven to 375F/190C.
- Brush with olive oil a large cast iron skillet or oven-proof pan and arrange the zucchini noodle on a even layer.
- Distribute cubed tomatoes and parsley on top.
- Pour in beaten eggs, mozzarella and parmesan (optional). Season generously with salt and pepper to taste.
- Bake in the oven for about 20 min or until crispy & golden on top and around the edges.
- Serve hot or allow to cool and serve at medium temperature.
- Store in an airtight container and refrigerate for up to 2 days.