Italian Breakfast Frittata with Zucchini and Parmesan
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 30 min · vegetarian, gluten-free, keto, low-carb
220 cal
13g protein
6g carbs
16g fat
per serving · estimated
Ingredients
- 4 large eggs
- 1 small zucchini
- 1/4 cup Parmesan cheese, grated
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh basil (optional)
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C). Slice zucchini into thin rounds.
- 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.
- In a mixing bowl, whisk together eggs, grated Parmesan, remaining 1 tablespoon olive oil, salt, and pepper.
- Spread cooked zucchini evenly in an ovenproof skillet or baking dish. Pour egg mixture over zucchini.
- Bake in preheated oven for 15-20 minutes, or until the eggs are set and lightly golden on top.
- Remove from oven, garnish with chopped fresh basil if desired, and let rest for a few minutes before slicing.
- 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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