Recipe by Cindy Anschutz Barbieri
"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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coconut oil, melted
yellow onion, or to taste, grated
green onions, thinly sliced, or to taste
freshly ground black pepper
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Italian Egg, Zucchini, and Scallion Frittata
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 101
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