Baked Italian Egg, Zucchini, and Scallion Frittata Recipe - Allrecipes.com
Baked Italian Egg, Zucchini, and Scallion Frittata Recipe
  • 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.
Kitchen-Friendly View

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
4 Followers 1 Saved Recipes
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