I always have zucchini on hand and especially in the summer. I can't grab enough at our local farmers markets. This baked Italian egg, zucchini, and scallion frittata was so amazing and simple. Top with diced tomatoes, sliced avocado, or salsa!
Provided by Cindy Anschutz Barbieri
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with coconut oil.
- Drain zucchini and onion in a colander until no longer wet, about 10 minutes.
- Beat eggs, almond flour, green onions, garlic, onion powder, basil, sea salt, and black pepper together in a large mixing bowl until smooth; stir zucchini and onion into the egg. Pour the egg mixture into the prepared baking dish.
- Bake in preheated oven until set in the center, 35 to 40 minutes.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 2.6 g, Cholesterol 139.5 mg, Fat 7.3 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 4.3 g, Sodium 275.4 mg, Sugar 1.1 g
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