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This zucchini and egg frittata is an ideal low-carb breakfast or lunch option, packed with nutrients and flavor. Simple to prepare and ready in minutes, it makes a wonderful meal any day of the week.
10 minutes
15 minutes
Ingredients:
2 cups Zucchini
6 eggs Eggs
1/2 cup Heavy cream
1 teaspoon Salt
1 teaspoon Black pepper
Instructions:
- Grate the zucchini and squeeze out excess moisture. Whisk together eggs, heavy cream, salt, and pepper in a bowl. Stir in grated zucchini. Preheat a non-stick skillet over medium heat with a bit of oil. Pour egg mixture into the skillet and cook until set around the edges, about 5 minutes. Flip the frittata and continue cooking for another 2-3 minutes, or until fully cooked.
- Transfer to a plate and let it cool slightly before serving.
