Zucchini Blossom Frittata with Goat Cheese and Basil

This is quick and delicious frittata – perfect of you have a garden with zucchinis. The flowers have a nice subtle flavor.

  • 1 tbsp olive oil
  • 1 small onion, sliced thin and in half lengthwise
  • Saly
  • 12 zuk blossoms
  • 5 oz goat or feta cheese crumbled
  • 2 tbsp parmigiano, grated
  • 6 eggs, lightly beaten
  • 1/4 c basil, chiffonade cut

Preheat oven to 425. Spray a 9 inch pie pan.

In a small skillet heat oil over low heat, add onion, sprinkle with salt and cook until soft and translucent.

Transfer to baking dish. Top with zuk blossoms, I like to do it a wagon wheel patter. Sprinkle cheese over blossoms. Pour eggs over all.

Bake for 20 minutes until top is lightly golden. Sprinkle with basil and serve.

Serves 4.

Advertisement

Skinny Brownies

1cup granulated sugar1container

6 oz Greek yogurt

2 tbsp canola or vegetable oil

2 tsp vanilla

2 egg whites

3/4 c flour

1/2 c unsweetened baking cocoa

1/2 tsp salt

Powdered sugar for dusting

Preheat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.

In medium bowl, mix granulated sugar, yogurt, oil, vanilla and egg whites. Stir in all remaining ingredients except powdered sugar. Spread in pan.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar just before serving.

16 servings. 3 WW PP.