Zucchini Frittata Skillet
 

Zucchini Frittata Skillet

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One bowl and one skillet is all you need to make this Italian-style zucchini frittata.  It's cheesy, creamy and full of fresh veggies and herbs.

SERVING SIZE

serves 6-8

INGREDIENTS

2 tablespoons olive oil

2 (1 ½ cups) zucchini, grated

1 small yellow onion, grated

1 (3.25 ounce) package brown beech mushroom

6 large eggs

½ cup almond flour

½ cup half & half or cream

½ block (4 ounces) Swiss cheese, grated

2 green onions, thinly sliced

2 garlic cloves, minced

1 tablespoon basil, coarsely chopped

1 tablespoon oregano, coarsely chopped

1 teaspoon sea salt

¾ teaspoon freshly ground black pepper

 

INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease the skillet with the olive oil.

Place the grated zucchini and onion in a colander until most of the natural juices are released, about 10 minutes.

Meanwhile, sauté the mushrooms in the greased skillet over medium high heat, until slightly browned, about 1-2 minutes. Leave them in the skillet off the heat.

Whisk together the eggs, almond flour, half & half, Swiss cheese, green onions, garlic, basil, oregano, sea salt and black pepper in a large mixing bowl until smooth. Stir in the zucchini and onion. Pour the egg mixture into the skillet with the mushrooms and stir.

Bake in the preheated oven until set in the center, 35 to 40 minutes.

Serve warm with your favorite toppings (we used avocado and sour cream). 

  PRINT VERSION

vegetable plate

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