Zucchini & Tomato Frittata

A quick and easy low-carb frittata packed with fresh zucchini and tomatoes, enhanced with roasted garlic for a richer flavor.

Ingredients

• 6 large Eggs
• 1 medium, diced Zucchini
• 1 cup, halved Cherry Tomatoes
• 2 tablespoons, chopped Fresh Basil
• 2 tablespoons Olive Oil
• 1 teaspoon Salt-Free Italian seasoning
• 4 cloves, roasted Garlic

Instructions

1. Preheat oven to 400°F (200°C).
2. Prepare roasted garlic: Wrap garlic cloves in foil with a drizzle of olive oil and roast for 20 minutes, or until soft. Let cool slightly and mash into a paste.
3. Reduce oven temperature to 350°F (175°C).
4. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat.
5. Add zucchini and cook until slightly softened, about 5 minutes.
6. Stir in cherry tomatoes and cook for another 2 minutes.
7. Whisk eggs with salt-free Italian seasoning, chopped basil, and mashed roasted garlic.
8. Pour egg mixture over the vegetables in the skillet.
9. Transfer skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden.
10. Let cool slightly before slicing and serving.

Cuisine: Italian

Suitability: low sodium,low carb

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 4

Meal Type: breakfast