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Saturday, November 1, 2014

Zucchini/Poblano Frittata - Breakfast, Lunch or Dinner

Good day everybody! It is not very common for me to write a post on Saturdays but I couldn't wait any longer to share this recipe with you... If you celebrate Halloween (or if your children came home with bags of candy from school) then you probably gave in to a piece (or more) of candy... Do not let guilt keep you down because that doesn't help at all... Instead... Have a delicious and very satisfying meal that will not only will leave your stomach satisfied but will also give you the boost you need to know YOU CAN DO THIS! And on top of it all... you'll lose weight with the healthy fats that your body craves so much!

 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)
Note: To learn how to roast peppers in the oven... I shared step by step on my FB Page: here

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.

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