Baked Italian Egg, Zucchini, and Scallion Frittata Recipe - Allrecipes.com
  • READY IN 50 mins

Baked Italian Egg, Zucchini, and Scallion Frittata

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with coconut oil.
  2. Drain zucchini and onion in a colander until no longer wet, about 10 minutes.
  3. 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.
  4. Bake in preheated oven until set in the center, 35 to 40 minutes.
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Footnotes

  • 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.
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Nutrition

  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 275 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Cindy Anschutz Barbieri
3 Followers 1 Saved Recipes
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