Food, Nutrition and Cooking

Summer Frittata

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3/4 lb grated zucchini

3/4 lb grated eggplant

3 T olive oil

6 eggs or 1.5 cups egg substitute or any combination

1 large clove garlic, put through a garlic press

1 T herbes de Provence

1/3 cup Parmesan or any dry cheese

salt & Pepper

Place grated zucchini & eggplant in a colander, add a pinch of salt and allow to drain at least 30 minutes. Rinse & press water/moisture out.

Heat 1.5 T oil in large non-stick skillet over medium/high heat. Once hot, add veggies and cook, stirring occasionally for about 8 minutes. Transfer veggies to a bowl.

In a separate bowl beat eggs with whisk, add s, p, cheese, herbs garlic & veggies.

If need be, wipe skillet clean. Add remaining oil.  Once hot, lower to medium heat, then add veggie & egg mixture.  Check after a couple of minutes to be sure eggs are not sticking.  Cook about 10 more minutes.  Place a large plate over frittata & flip it onto the plate.  Then slide it back into the pan, uncooked side down.  Cook another 5 minutes and serve.

makes 4 servings with bread and salad

Author: ssleedsrd1843

Sari Schlussel-Leeds, MS, RD, CDN is a Registered Dietitian who loves to cook and to eat! Her love of both naturally led to a career in nutrition. After years practicing clinical nutrition, Sari now focuses on Nutrition Education. Sari’s limits her private practice to the counseling of adults specializing in medical nutrition therapy. With “moderation” as her mantra, Sari knows that no matter what the condition, eating needs to be pleasurable. Her blog,, is a forum reflecting that mantra with healthful and delicious foods as well as tips for a healthy lifestyle. All content of is the intellectual property of Sari Schlussel-Leeds, MS, RDN, CDN

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