Italian Breakfast Frittata with Zucchini and Parmesan

Italian · 30 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 8 large eggs
• 2 small zucchini
• 1/2 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil (optional)

Method

1. Preheat oven to 375°F (190°C). Slice zucchini into thin rounds.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add zucchini slices and sauté until tender, about 5 minutes. Season with a pinch of salt and pepper.
3. In a mixing bowl, whisk together eggs, grated Parmesan, remaining 1 tablespoon olive oil, salt, and pepper.
4. Spread cooked zucchini evenly in an ovenproof skillet or baking dish. Pour egg mixture over zucchini.
5. Bake in preheated oven for 15-20 minutes, or until the eggs are set and lightly golden on top.
6. Remove from oven, garnish with chopped fresh basil if desired, and let rest for a few minutes before slicing.
7. Serve warm, cut into 4 slices.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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