Zucchini Noodle Frittata With Goat Cheese And Sun-Dried Tomatoes

Skip the line at Starbucks, and choose this quick and healthy meal instead. (Plus, you’ll have a fuller wallet by eating breakfast at home.) You only need five ingredients to make this savory frittata from Inspiralized

under 20 mins
breakfast

Ingredients for servings

    Zucchini Noodle Frittata with Goat Cheese and Sun-Dried Tomatoes

  • 1 medium zucchini spiralized into spaghetti

  • Pepper to taste

  • 0.25 cup sun-dried tomatoes not packed in oil and sliced

  • 4 large egg beaten

  • 1.5 tablespoon crumbled goat cheese

Directions

  • Place an 8-inch skillet over medium-high heat. Once the pan is heated, add the zucchini noodles and season with pepper. Toss and cook for 3 minutes, or until noodles have softened. Evenly distribute the sun-dried tomatoes over the zucchini noodles, pressing them down.

  • Pour the eggs over the zucchini mixture and then sprinkle with goat cheese. Let cook for 1 minute, or until eggs set on the bottom.

  • Cover, reduce heat to medium and cook for 5–7 minutes, or until eggs are cooked through and edges are lightly brown. Remove from heat and divide into four slices. Serve immediately.

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