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very easy
Prep Time
15 mins
Total Time
40 mins


zucchini, grated
1/2 cup
oil-packed sun-dried tomatoes, drained and coarsely chopped
100 g
4 cups
100 g
1/4 cup
Parmesan shavings
30 g
2 tsp
olive oil
10 mL
lemon, zest finely grated


Step 1

With the rack in the middle position, preheat the oven to 400°F (200°C). Generously butter a 10-inch (25 cm) cast iron skillet.

Step 2

In a large bowl, whisk together the eggs, zucchini and sun-dried tomatoes. Season generously with salt and pepper.

Step 3

Pour the egg mixture into the skillet and bake for 25 minutes or until cooked through and golden. Let cool for 5 minutes.

Step 4

Meanwhile, in a bowl, combine the remaining ingredients. Season with salt and pepper.

Step 5

Cut the frittata into wedges. Serve with the arugula salad.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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