Zucchini & Basil Frittata

Name: Zucchini & Basil Frittata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 10-inch frittata
Ingredients: 4 green onion stalks; 2 cups shredded zucchini; 12 leaves basil; ¾ teaspoon salt; 6 eggs; 1/2 cup shredded cheddar cheese; 1 tablespoon grapeseed oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
1 10-inch frittata
Calories
183 kcal
Course
Breakfast
Cuisine
American

Zucchini & Basil Frittata

Tyler Espinosa

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Zucchini & Basil Frittata is a healthy, delicious breakfast recipe that is low-carb and keto friendly

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Ingredients

Servings

4 green onion stalks chopped
2 cups shredded zucchini 1 large or 2 smaller zucchinis
12 leaves basil chopped
¾ teaspoon salt
6 eggs
1/2 cup shredded cheddar cheese
1 tablespoon grapeseed oil

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Instructions

Shred the zucchini with a box grater or a food processor. Place shredded zucchini in a colander with a large bowl underneath. 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. Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients.
Preheat your oven to 350 degrees.
In a 10” cast iron skillet heat 1 to 2 tablespoons grapeseed (or olive oil). Spread the oil around, making sure the sides are nicely oiled as well. 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. Bake 12 to 15 minutes until the center tests clean.