Keto Zucchini Frittata

DifficultyDifficult
Yield4 servings
Prep10 mins
Cook25 mins

3.9g

Net Carbs

19.6g

Protein

23.0g

Fat

2.0g

Fiber

306

Calories

Zucchini frittata in cast iron skillet with slice served on plate, fresh eggs and spices visible on rustic brown surface.

Ingredients:

  • 1 teaspoon Salt
  • 8 large Eggs (Whole)
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 1/2 cup chopped Scallions or Spring Onions
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 medium Zucchinis
  • 4 ounces Goat Cheese (Soft)
  • 2 ounces Basil

Directions:

  1. Place broiler rack on second tier from heat source and preheat broiler. 
  2. Heat 1 tablespoon of oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Slice zucchini, add to pan and cook 10 minutes, turning the slices as they brown. Add green onion; sprinkle with 1/2 teaspoon salt and crushed red pepper. Cook 2 to 4 minutes, until zucchini is golden and tender; transfer to a bowl. Wipe down skillet.
  3. Whisk eggs, goat cheese, basil and remaining 1/2 teaspoon salt in a bowl.
  4. Heat remaining 1 tablespoon oil in skillet over medium-high heat; add egg mixture and cook 1 1/2 minutes to set bottom.
  5. Spoon zucchini mixture evenly over top; reduce heat to medium-low, cover and cook 5 to 6 minutes until edge is set and puffed.
  6. Uncover, transfer to broiler and broil 1 to1 1/2 minutes, just until top is set and lightly golden. Serve immediately.

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