Zucchini and Pine Nut Egg Frittata with Fresh Basil
Nutritional Information
A light, whole-food keto breakfast featuring eggs folded with sautéed zucchini and toasted pine nuts, finished with fresh basil—no processed ingredients, minimal added fat.
This recipe is originally for 1 servings. How many are you cooking for today?
- 3 larges eggs
- 1 small zucchini, thinly sliced
- 1 tablespoon pine nuts
- 6 leaves fresh basil, torn
- 1 clove garlic, minced
- To taste sea salt and black pepper
Crack eggs into a bowl and whisk lightly with salt and pepper.
In a nonstick or well-heated seasoned pan, cook zucchini and garlic a few minutes, adding a tablespoon of water if needed to prevent sticking; cook until slightly softened.
Toast pine nuts in a dry small pan until fragrant, set aside.
Pour eggs over the zucchini in the pan, reduce heat to medium-low, scatter pine nuts and basil over the top, and cook until edges set. Finish by covering the pan briefly to set the top, or transfer to a moderate oven for 3–4 minutes.
Slide frittata onto a plate, slice, and serve warm.
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