Zucchini & Basil Frittata
Zucchini & Basil Frittata takes roughly 45 minutes from beginning to end. For $1.04 per serving, you get a hor d'oeuvre that serves 3. Watching your figure? This gluten free, lacto ovo vegetarian, and ketogenic recipe has 209 calories, 12g of protein, and 16g of fat per serving. 4 people were glad t
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 12 leaves basil
- 0.5 cup cheddar cheese
- 3 eggs
- 1 tablespoon grapeseed oil
- 4 green onions
- 0.75 teaspoon salt
- 400 g zucchini
Instructions
- 1
Shred the zucchini with a box grater or a food processor.
- 2
Place shredded zucchini in a colander with a large bowl underneath.
- 3
Sprinkle with a little salt and allow some water to seep out of the zucchini, about 20 minutes. You can squeeze some of the water out with your hands if you're in a hurry. This part can be completed ahead of time and the shredded zucchini can stay in your refrigerator overnight if you would like to do this recipe in stages.In a large mixing bowl, add shredded zucchini, green onion, basil, cheddar cheese, and salt. Stir to combine. Crack the eggs in a separate bowl and beat them.
- 4
Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients. Preheat your oven to 350 degrees F. In a 10 inch cast iron skillet, heat 1 to 2 tablespoons grape seed oil (or olive oil).
- 5
Spread the oil around, making sure the sides are nicely oiled as well.
- 6
Heat to medium then add the egg/zucchini mixture, and make sure the mixture is evenly distributed. Cook until the egg begins to cook to the sides of the skillet, about 3 to 5 minutes. Use a pot holder to place skillet in the oven.
- 7
Bake 12 to 15 minutes until the center tests clean.