Zucchini & basil frittata
A delicious gluten-free, lacto-ovo vegetarian, and ketogenic zucchini and basil frittata dish that takes 45 minutes to make and costs $1.04 per serving. This recipe is packed with vitamins and minerals. It is perfect for brunch or a light dinner, and a great option for summer gatherings.
Ingredients
fresh basil
12 leaf
cheddar
56.5 g
free range eggs
3
grapeseed oil
1 Tbsp
green onions
4
salt
0.75 tsps
courgettes
400 g
Method
- Shred the zucchini with a box grater or a food processor.
- Place shredded zucchini in a colander with a large bowl underneath.
- Sprinkle with a little salt and allow some water to seep out of the zucchini, about 20 minutes. You can squeeze some of the water out with your hands if you're in a hurry. This part can be completed ahead of time and the shredded zucchini can stay in your refrigerator overnight if you would like to do this recipe in stages.In a large mixing bowl, add shredded zucchini, green onion, basil, cheddar cheese, and salt. Stir to combine. Crack the eggs in a separate bowl and beat them.
- Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients. Preheat your oven to 350 degrees F. In a 10 inch cast iron skillet, heat 1 to 2 tablespoons grape seed oil (or olive oil).
- Spread the oil around, making sure the sides are nicely oiled as well.
- Heat to medium then add the egg/zucchini mixture, and make sure the mixture is evenly distributed. Cook until the egg begins to cook to the sides of the skillet, about 3 to 5 minutes. Use a pot holder to place skillet in the oven.
- Bake 12 to 15 minutes until the center tests clean.
Nutrition:
Carbs
6 g
Fat
15 g
Protein
11 g
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