So... I present to you my very favorite thing to have for breakfast! But it's so delicious that you can even have it for lunch or dinner:
|This is the more "plain" version without the cheddar cheese....|
Zucchini/PoblanoFrittata - S
Yield: 1 serving
- 1 tsp. of grass fed butter or extra virgin coconut oil
- 1 small/firm zucchini (grated) (or use 1/2 of a medium one) - for more Mexican flavors you can roast 1-2 poblano peppers (peeled and seeded) and finely chop it, use it instead or along with the zucchini -if you don't like "heat" just use zucchini... it's still amazingly delicious!
- 2-3 whole eggs (don't be afraid of eggs, they're super healthy for you, if you're still doubtful I highly recommend one of my favorite books: The Good Fat Cookbook )
- 1 oz. of 1/3 less fat Cream Cheese
- 2-3 tbsp. of just shredded Cheddar (or mozzarella) cheese, grate it (about 2-3 tbsp.) -optional-
- Sea salt to taste
- Seasonings like some garlic or onion powder (optional, I don't use those often)
In a bowl place all of the ingredients together -except butter- (make sure you add the cream cheese in small pieces). Whisk or mix with a fork (the cream cheese shouldn't completely incorporate, you should have small clumps of cream cheese floating around, that's part of the deliciousness!!-
Melt butter (or coconut oil) in a small-medium skillet on medium/low heat, put all the ingredients in the pan and cover, for a "crispier/more golden version" increase the heat to medium and flip your frittata half-way through so it cooks well on both sides, for a creamier version (my favorite) just cover with a lid (on medium-low heat) and let it cook all the way through without flipping it (about 4 min). Serve immediately and to make it even more Mexican make sure you accompany it with a couple of slices of avocado, top with a bit more shredded cheddar cheese if desired (remember to not overdo cheese but... I guess once in a while it's not too bad)
Enjoy with a delicious cup of coffee (or a trimmaccino!) and let me know how you liked it.
|Here is a picture of the "crispier" version topped with cheddar cheese|
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© Paloma K.