In the summertime, zucchinis grow so quickly! They seem to almost grow like weeds, popping up everywhere.
Of course, making a spiralized pasta or salad is a quick, easy, go-to way to use up all that garden zucchini. But, if you’re looking to switch it up, try adding your spiralized zucchini into frittatas!
One of my favorite things to do in the summertime is to go to the farmer’s market, pick up some fresh eggs, veggies (zucchinis included), come home, and make a “farmer’s market frittata.” That’s where the inspiration came for this dish!
This recipe is another revamped one (originally posted here) – I cleaned up the recipe and took some new photos.
The fluffy goat cheese gives this simple frittata the extra flavor boost. This frittata is mild enough that it can be sliced and eaten as a frittata sandwich, maybe with some mashed avocado on top. It’s a one-pan meal, making cleanup a breeze, and usually, you can find fresh goat cheese at the farmer’s market, so you don’t need to look any further than your farm stand to make this meal!
I always think that the zucchini noodles poking out on top of the frittata looks pretty, too – I always pull a few out before transferring to the oven so you can see them.
Next time you think of making that boring bowl of cereal for breakfast, take a trip to the store or farmer’s market and make this frittata instead!
Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 6Ā points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Serves 4-8 slices
5 minPrep Time
20 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 large zucchini, Blade D, noodles trimmed
- 2 packed cups spinach
- 8 eggs, beaten
- 2oz goat cheese, crumbled
- Ā¼ teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Preheat the oven to 425 degrees.
- Heat a 10" skillet over medium-high heat. Once pan is heated, coat with cooking spray and add in the zucchini noodles. Toss the noodles until mostly wilted, 2 minutes. Add in the spinach and toss well to combine with the noodles and until mostly wilted, another 2 minutes. Season with salt, pepper, and garlic powder.
- Pour over the eggs. Add the goat cheese on top, pushing the cheese pieces into the egg mixture with your finger. Let cook for 2 minutes or until bottom sets.
- Transfer the pan to the oven and cook for 10 minutes or until eggs set. Slice 4 big slices or 8 smaller ones. Serve.
Notes
Per serving (1 out of 4-8 slices) - Calories: 195, Fat: 13g, Saturated Fat: 5g, Carbs: 3g, Fiber: 1g, Sugars: 2g, Protein: 16g, Sodium: 204mg
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