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!

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's 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.

Nutrition Facts

94 calories; protein 5.2g 10% DV; carbohydrates 2.6g 1% DV; fat 7.3g 11% DV; cholesterol 139.5mg 47% DV; sodium 275.4mg 11% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
08/18/2015
This was very good. I made it on a Sunday night and portioned it into servings to have for breakfast for the work week. It held up really well and was very satisfying. It is really easy to make and I think it will be a great recipe to use as a base for whatever you have in your fridge. I didn't have a zucchini so I used beet greens and I didn't even have to adjust the cooking time at all. Read More
(3)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/18/2015
This was very good. I made it on a Sunday night and portioned it into servings to have for breakfast for the work week. It held up really well and was very satisfying. It is really easy to make and I think it will be a great recipe to use as a base for whatever you have in your fridge. I didn't have a zucchini so I used beet greens and I didn't even have to adjust the cooking time at all. Read More
(3)
Rating: 4 stars
12/15/2015
This was just good not great. Actually it is better the next day. The problem is that zucchini has such a mild flavor. The only other reviewer (at this time) gave it a 5 star rating - but didn't use zucchinis - she used beet greens. I sauted diced zucchini (not grated) with onion and sweet red pepper. I used extra onion basil and even crumpled bacon with the squash and it was still bland. I liked the zucchini diced but next time will try it without sauteing it or I will try other ingredients next time because I like the frittata concept Read More
(1)
Rating: 5 stars
11/02/2016
I prefer Dill instead of Basil and I added mushrooms and shredded cheddar cheese on top under the broiler for a few delicious Read More
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Rating: 5 stars
11/03/2016
No changes but left out the pepper due to allergies. I loved it! Dairy free and flavor intensifies after setting or the next day. Reheat slices in a toaster. Read More