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Zucchini Hash Frittata (Medifast)

13 Jul

The great thing about frittatas? You get to clean out your fridge and freezer. I tossed in whatever frozen/fresh meats and veggies I could find. Toss in or substitute whatever you have.

Zucchini Fritatta

Ingredients

  • 1 very large or two small or medium zucchini
  • 2 packets of Medifast original eggs or 1 cup of egg beaters
  • 6 baby bella mushrooms, diced
  • 2 tsp fresh thyme, finely chopped, divided
  • 2 tsp fresh rosemary, finely chopped, divided
  • 1/4 tsp garlic powder
  • 1/4 c shredded cheddar cheese, reduced fat
  • 6 oz turkey sausage
  • 1/2 large onion
  • 1 tsp butter
  • 1 tsp salt, divided

1. In a medium skillet, add the turkey sausage and half of the rosemary and thyme. Cook over high heat until browned, stirring occasionally. Use a flat edged wooden spoon or spatula to break up the sausage into small pieces.

2. Cut off both ends of the zucchini, leave the skin, and grate the zucchini into large pieces, about the size of the potatoes in hash browns. Cut the large onion half into ¼ inch wide slices. You want the onions to be about the same width of the zucchini and the shape of crescent moons. Using your hands, separate the onion pieces from each other. In a large skillet, melt the butter over medium heat. Add the zucchini and onions. Cook uncovered for about 7 minutes or until both veggies are soft, stirring occasionally.

3. Meanwhile, in a medium skillet, add the chopped mushrooms, the remaining half of the rosemary and thyme, the garlic powder, and ½ tsp salt. Stir to coat the mushrooms evenly in the spices. Cook over medium heat until softened and browned, about 5 minutes.

4. Very important: DO NOT STIR from this point on.

Sprinkle the turkey sausage evenly over the zucchini hash. Sprinkle the mushrooms on top of the turkey sausage. If you are using Medifast eggs, combine 2 packets and 1 cup of water in a small bowl; stir well. Pour the Medifast eggs or Egg Beaters over the fritatta mixture. Don’t just dump them in, make sure the eggs spread over the entire mixture. Use a circular motion while pouring. Sprinkle with the remaining salt and top with the shredded cheddar cheese.

5. Cover and cook over medium-low heat for 15 minutes. Most of the liquid should be set. Using a spatula, divide the frittata into 8 equal parts, like you would slice a pizza. Cover and cook for 5 more minutes or until all liquid is set.

The frittata should now be set and ready to serve.

Recipe created by Me! : D

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3 responses to “Zucchini Hash Frittata (Medifast)

  1. Linda

    March 29, 2014 at 1:31 PM

    Is this a lean and green meal and if so, what is the breakdown on the lean/green ? Also, could you do this in a pie plate and bake it in the oven ? If so, for how long and what temperature would you bake it at, and what size pie plate would serve 2 people. My husband and I are doing this, so recipes for two servings is what we are looking for. This recipe is big, so I was just wondering about the correct measurement per serving. Thank You for your reply. We LOVE your recipes.

     
    • SprinkleOfHappiness

      April 13, 2014 at 11:58 AM

      Hey Linda! Sorry it’s taken me so long to respond. Graduate school has consumed almost all of my spare time.

      If you use Medifast eggs for this recipe, the entire recipe is 4 greens, 2 Medifast meals, 1 1/2 leans, and 2 healthy fats. To round out the recipe to 2 lean and green meals + a medifast meal, you’d need to add 1/2 a lean. I’d suggest another 1/4 cup of cheese. You’d also need to add 2 more servings of vegetables. You could add spinach, more mushrooms, broccoli, bell peppers, whatever you like.

      If you use Egg Beaters instead, you get 4 greens, 2 leans, and 2 healthy fats. If you wanted to split this fritatta with your husband as a lean and green meal, you’d need to add 2 more servings of vegetables.

      You’re right, this is a rather large recipe. If you’d like to make it smaller, use only 1 medium zucchini instead of 2. The zucchini is what makes the fritatta so large. If you reduce the amount of zucchini, you’ll need to add an extra vegetable serving.

      If you’d like to bake this instead of cook it over the stove, you can do that. I’d suggest cooking it at 375 in a greased 2 quart or 8 x 8 baking dish for 25 – 30 minutes.

      Either way, cooking over the stove or in the oven, you can make this equal 2 lean and green meals by adding 2-3 more vegetable servings.

      I hope that’s not too confusing and answers all of your questions.

       
      • Anonymous

        April 13, 2014 at 1:39 PM

        Thank You…it sounds delicious….Good Luck with Graduate School 🙂

         

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