ZUCCHINI SQUASH FRITATA – TRUNG DUC BI NGOI
Do you have a vegetarian husband like I do? Or are you in the mood to switch to a light meal for a change? I know I am. After the whole winter without controlling my eating, I face the ”reality check”. Now it is warm and is not cold to be naked to step on the scale. I could not believe my eyes. I am 100lb. I was normally 93lb for few years now. I need to lose some weight.
If you want to lose some pounds eat this food.
Ingredients: Serves 2
2 zucchini, washed and half- split, thinly sliced
2 cloves of garlic, minced
½ white or yellow onion, diced
3 green onion stalks, white parts separated, sliced
4 eggs, lightly beaten
1 teaspoon Salt
1 teaspoon ground black pepper
Heat a 6-inch non-stick skillet (I like to use this size as it adds the thickness for the frittata and looks pretty this way) over medium high heat.
Add 1 tablespoon of oil and wait until hot. Add garlic, white parts of green onion and stir until fragrant, about 30”. Add onion and cook for 4’. Remove to a plate to cool.
Return the skillet back to the heat.
Add 1 tablespoon of oil and wait until hot, add zucchini slices in single layer and fry both sides for few minutes. Remove to a plate and set aside.
Season the eggs with salt and pepper. Add cooled onion mixture.
Clean the skillet well to make sure the frittata come out easily. Return to the medium heat.
Add 1 tablespoon of oil and wait until hot. Add the egg mixture and arrange zucchini slices decoratively on top. Cook until the egg is cooked, making sure the egg is not burnt.
Alternately, place the skillet in the 350 F oven for 5’.
Wedge the frittata and serve hot with a salad.
I hope you can see the thickness of the wedge on the second picture. Tell me your result when you make this dish.
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