Baked Italian Egg, Zucchini, and Scallion Frittata Recipe

Baked Italian Egg, Zucchini, and Scallion Frittata Recipe

  • 2 tablespoons coconut oil, melted
  • 1 cup shredded zucchini
  • 1 small yellow onion, or to taste, grated
  • 6 large eggs
  • 1/2 cup almond flour
  • 2 green onions, thinly sliced, or to taste
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with coconut oil.
  2. Drain zucchini and onion in a colander until no longer wet, about 10 minutes.
  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.
  4. Bake in preheated oven until set in the center, 35 to 40 minutes.
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