Baked Italian Egg, Zucchini, and Scallion Frittata Recipe

Recipesfull introduces to you: Frittata Recipes. (Baked Italian Egg, Zucchini, and Scallion Frittata Recipe). 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!

Brief

Prep 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 8

Yield: 8 servings

Baked Italian Egg, Zucchini, and Scallion Frittata Recipe

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

Breakfast and Brunch

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with coconut oil.

Step 2

Drain zucchini and onion in a colander until no longer wet about 10 minutes.

Step 3

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.

Step 4

Bake in preheated oven until set in the center 35 to 40 minutes.

Nutritional Information

Baked Italian Egg, Zucchini, and Scallion Frittata Recipe

Servings Per Recipe:8

Calories: 93.8

% Daily Value *

Protein: 5.2g 10%

Carbohydrates: 2.6g 1%

Dietary Fiber: 0.6g 2%

Sugars: 1.1g

Fat: 7.3g 11%

Saturated Fat: 4.3g 22%

Cholesterol: 139.5mg 47%

Vitamin A Iu: 268.2IU 5%

Niacin Equivalents: 1.3mg 10%

Vitamin B6: 0.1mg 7%

Vitamin C: 4.4mg 7%

Folate: 27.1mcg 7%

Calcium: 33.9mg 3%

Iron: 3.6mg 20%

Magnesium: 13.8mg 5%

Potassium: 129.7mg 4%

Sodium: 275.4mg 11%

Calories From Fat: 65.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.