Zucchini Frittata

2 Servings | 20 Minutes

The Zucchini Frittata is a delightful dish that combines thinly sliced zucchini and eggs. Zucchini is low in calories but packed with essential nutrients like vitamin C, fiber, and antioxidants. Eggs are a great source of protein and vital vitamins and minerals. This recipe offers a perfect balance of flavors and a nutritious way to enjoy the benefits of zucchini and eggs.

  • 3 Eggs
  • Sea Salt & Black Pepper (to taste)
  • 1/2 tsp Turmeric
  • 1 Zucchini (medium, thinly sliced)
  • 2 tbsp Shallot (sliced)
  • 1/16 oz Avocado Oil Spray
  1. Preheat the oven to 400ºF (205ºC).
  2. In a bowl, whisk together the eggs, salt, pepper, and turmeric.  Add the zucchini and shallot, and stir well.
  3. Spray a deep baking dish with avocado oil spray. Pour the zucchini mixture
    into the baking dish.
  4. Bake in the oven for 12 to 15 minutes or until cooked through. Slice and enjoy!
  • Leftovers: refrigerate in an airtight container for up to three days.
  • Serving size: a 7-inch (18 cm) round baking dish was used to make two servings. One serving
    is roughly half of the frittata.
  • More flavor: add chili flakes, dill, and/or parsley.
  • Avocado oil/spray: one gram (or 1/16 oz) of avocado oil spray is equal to a one-second spray.