Zucchini & Cherry Tomato Egg Frittata
Nutritional Information
30 mins
4 servings
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6g Carbs
4g Sugar
A crustless frittata baked with ribbons of zucchini and halved cherry tomatoes — a simple whole-food keto breakfast that uses eggs for natural fat.
This recipe is originally for 4 servings. How many are you cooking for today?
Ingredients
- 6 larges pasture-raised eggs
- 2 mediums zucchini, thinly sliced into ribbons
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn
- 1 clove garlic, minced
Instructions
1
Preheat oven to 375°F (190°C). Whisk eggs until combined with a pinch of basil and minced garlic.
2
In an ovenproof skillet, arrange zucchini ribbons in an even layer and scatter cherry tomatoes. Pour eggs over vegetables.
3
Bake 18–22 minutes until eggs are set and lightly golden. Remove, sprinkle torn basil and let rest 5 minutes before slicing.
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