Baked Italian Egg, Zucchini, and Scallion Frittata recipe
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Ingredients
- 2 tablespoons coconut oil, melted 1 cup shredded zucchini 1 small yellow onion, or to taste, grated 6 large eggs ½ 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 ¾ teaspoon freshly ground black pepper
Nutrition Info
- 93.8 caloriescarbohydrate: 2.6 gcholesterol: 139.5 mgfat: 7.3 gfiber: 0.6 gprotein: 5.2 gsaturatedFat: 4.3 gservingSize: -sodium: 275.4 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Baked Italian Egg, Zucchini, and Scallion Frittata
Directions
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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.