Summer Frittata with Sundried Tomatoes, Feta, and Zucchini - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
The beauty of this frittata: The leftovers make for a delicious breakfast.
Ingredients
- 1 zucchini, thinly sliced
- 2 tbsp. extra-virgin olive oil, divided
- kosher salt
- Freshly ground black pepper
- 12 large eggs
- 1/2 c. sour cream
- 1/4 c. chopped fresh basil, plus more for garnish
- 1/4 c. finely chopped red onion
- 3/4 c. crumbled feta, divided
- 3/4 c. sun-dried tomatoes
Instructions
- Preheat broiler to high. Brush baking sheet with 1/2 tablespoon olive oil and add zucchini slices. Drizzle with remaining 1/2 tablespoon olive oil and season with salt and pepper. Broil until softened and brown, 2 minutes per side.
- Lower oven to 375 degrees F. In large bowl, whisk together eggs, sour cream, basil, salt and pepper. Stir in 1/2 cup feta and all but 2 tablespoons sun-dried tomatoes.
- In large, ovenproof skillet heat olive oil over medium-high heat. Cook red onion until softened, 3 minutes. Pour egg mixture into pan and let cook until beginning to brown around edges, 5 minutes. Cover top of frittata with zucchini slices and sprinkle with remaining 1/4 cup feta.
- Place pan in oven and cook until top is golden and center is set, 15 minutes.
- Let cool slightly, then top with remaining sun-dried tomatoes and basil. Serve in wedges directly from pan.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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