Baked Italian Egg, Zucchini, and Scallion Frittata

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!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 94 Calories

Ingredients

• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 6 large eggs
• 1 cup shredded zucchini
• ¾ teaspoon freshly ground black pepper
• 2 tablespoons coconut oil, melted
• ½ cup almond flour
• 1 small yellow onion, or to taste, grated
• 2 green onions, thinly sliced, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with coconut oil.

Step 2

Drain zucchini and onion in a colander until no longer wet, about 10 minutes.

Step 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.

Step 4

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