Your Feedback is Appreciated

Zucchini Frittata

average rating is 3 out of 5, based on 150 votes

Looking for a delicious low-carb breakfast option that's quick and easy to make? Look no further than this flavorful breakfast zucchini recipe! With zucchini noodles, eggs, Parmesan cheese, and a mix of savory herbs and spices, this dish is sure to be a hit with anyone who loves a healthy and satisfying breakfast.

For an even heartier breakfast, you can serve this zucchini dish with some sliced avocado, a side of bacon or turkey sausage, or a small green salad. You can also customize the recipe by swapping out the red bell pepper for your favorite vegetables, such as mushrooms, spinach, or cherry tomatoes.

Serves

Prep Time

N/A

Total Time

N/A

Calories

123 Protein

10 Fat

7 Carbs

5 Tags:

Breakfast Easy Vegetarian Between 200 and 350 Gluten-free Egg

Ingredients

1 medium zucchini
3 large eggs
1/4 medium red bell pepper, chopped
1/4 medium onion, chopped
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tsp dried basil
1/2 tsp sea salt
1/4 tsp black pepper
Olive oil spray

Directions

Preheat oven to 375F.
Cut the zucchini into thin, spaghetti-like noodles using a spiralizer or vegetable peeler. Squeeze out any excess water using a paper towel.
In a large mixing bowl, whisk together the eggs, Parmesan cheese, basil, sea salt, and black pepper until well combined.
Add the zucchini noodles, chopped red bell pepper, onion, and minced garlic to the egg mixture, and stir until evenly coated.
Spray a 9x13 inch baking dish with olive oil spray. Pour the egg and zucchini mixture into the baking dish and smooth the top with a spatula.
Bake for 20-25 minutes, or until the top is golden brown and the eggs are cooked through.
Let cool for a few minutes before serving. Optionally, sprinkle with additional Parmesan cheese and red pepper flakes for extra flavor.