Spinach & Goat Cheese Zucchini Spaghetti Frittata

Spinach & Goat Cheese Zucchini Spaghetti Frittata takes about 25 minutes from beginning to end. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 86 calories, 11g of protein, and 3g of fat per serving. This recipe serves 4 and costs $1.23 per serving. Several people made this recipe, and 236 would say it hit the spot. It works well as a rather cheap side dish. A mixture of spinach, garlic powder, goat cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Inspiralized. With a spoonacular score of 97%, this dish is awesome. Similar recipes include Zucchini Noodle and Spinach Frittata with Goat Cheese, Goat Cheese-zucchini Frittata, and Zucchini and Goat Cheese Frittata.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

9 egg whites + 3 eggs, beaten* (or 12 egg whites)

pinch of garlic powder

2oz goat cheese, crumbled

salt and pepper to taste

3 cups spinach

1 zucchini, Blade C

Equipment:

oven

frying pan

knife

Cooking instruction summary:

Preheat the oven to 375 degrees.Place a 10" skillet over medium heat and add in spinach with pinch of garlic powder. Once wilted, set aside.In the same skillet, add in a light layer of spinach, top with zucchini noodles and top with remaining spinach. Season with salt and pepper and then pour in eggs.While eggs are cooking, add goat cheese on top. Push some pieces of goat cheese into the eggs, with your finger.After the eggs set on the bottom, place the skillet in the oven and bake for 15 minutes. After 15 minutes, pierce the frittata with a knife. If the knife comes out clean, it's done! If not, cook for another 3-5 minutes.Serve with toast, arugula salad, fruit, whatever!

 

Step by step:


1. Preheat the oven to 375 degrees.

2. Place a 10" skillet over medium heat and add in spinach with pinch of garlic powder. Once wilted, set aside.In the same skillet, add in a light layer of spinach, top with zucchini noodles and top with remaining spinach. Season with salt and pepper and then pour in eggs.While eggs are cooking, add goat cheese on top. Push some pieces of goat cheese into the eggs, with your finger.After the eggs set on the bottom, place the skillet in the oven and bake for 15 minutes. After 15 minutes, pierce the frittata with a knife. If the knife comes out clean, it's done! If not, cook for another 3-5 minutes.

3. Serve with toast, arugula salad, fruit, whatever!


Nutrition Information:

Quickview
86k Calories
11g Protein
3g Total Fat
2g Carbs
43% Health Score
Limit These
Calories
86k
4%

Fat
3g
5%

  Saturated Fat
2g
13%

Carbohydrates
2g
1%

  Sugar
1g
2%

Cholesterol
6mg
2%

Sodium
379mg
17%

Get Enough Of These
Protein
11g
22%

Vitamin K
111µg
106%

Vitamin A
2354IU
47%

Vitamin B2
0.44mg
26%

Selenium
14µg
20%

Vitamin C
15mg
18%

Manganese
0.31mg
16%

Folate
59µg
15%

Potassium
367mg
11%

Magnesium
36mg
9%

Copper
0.17mg
9%

Vitamin B6
0.16mg
8%

Phosphorus
76mg
8%

Iron
1mg
6%

Calcium
54mg
5%

Fiber
0.99g
4%

Vitamin E
0.54mg
4%

Vitamin B1
0.05mg
3%

Vitamin B5
0.34mg
3%

Zinc
0.43mg
3%

Vitamin B3
0.52mg
3%

Vitamin B12
0.09µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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