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| Baked Italian Egg, Zucchini, and Scallion Frittata |
"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!"
Ingredients :
- 2 tablespoons coconut oil, melted
- 1 cup shredded zucchini
- 1 small yellow onion, or to taste, grated
- 6 large eggs
- 1/2 cup almond flour
- 2 green onions, thinly sliced, or to taste
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 3/4 teaspoon freshly ground black pepper
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 50M |
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- 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.
Notes :
- You can take slices of this frittata and enjoy it on a slider (hamburger, lamb, or turkey) or like we did with a perfectly grilled rib-eye!
- Coconut flour can replace almond flour, if preferred.
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