Lunch: Baked Italian Egg, Zucchini, and Scallion Frittata

Recipe by Cindy Anschutz Barbieri 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, s

This recipe includes superfoods such as:

Basil

Health benefits of Baked Italian Egg, Zucchini, and Scallion Frittata

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

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

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with coconut oil.
Drain zucchini and onion in a colander until no longer wet, about 10 minutes.
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.
Bake in preheated oven until set in the center, 35 to 40 minutes.