Zucchini and Halloumi Egg Frittata

1. 1

   Warm olive oil in a small, oven-safe skillet over medium heat. Add the zucchini with a pinch of salt and cook until soft, about 5 minutes. Stir in the chopped mint and dill, and cook for 1 minute more.

2. 2

   Beat the eggs with salt and pepper in a small bowl. Pour them into the hot skillet with the zucchini and give a brief stir. Cook without stirring so the bottom sets, about 2 minutes. Run a spatula around the skillet’s edges to make sure the frittata is not sticking as the bottom begins to set.

3. 3

   Position an oven rack about 6 inches from the heat and preheat the oven broiler.

4. 4

   Arrange the slices of halloumi on top of the frittata as the edges begin to set. Put the skillet under the broiler until the top is fully set and the cheese is lightly browned, about 5 minutes. Serve right away or at room temperature.

• Calories 455.63 kcal High
• Protein 30.76 g Good Source
• Carbs 11.44 g Moderate
• Total Fat 32.24 g High
• Saturated Fat 14.7 g High
• Trans Fat 0.05 g High
• Cholesterol 524.69 mg High
• Sodium 900.49 mg High
• Fiber 2.18 g Low Source
• Sugar 2.29 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 512.2 mg Good Source
• Iron 3.34 mg Moderate
• Potassium 532.57 mg Moderate
• Vitamin A 133.41 mcg_rae Moderate
• Vitamin C 6.49 mg Low Source
• Vitamin D 3.63 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛