Zucchini and Tomato Frittata
Ingredients
- 3 Tbsp olive oil, divided
- 1 zucchini, thinly sliced
- 1 cup grape tomatoes, halved
- 8 large eggs
- 2 Tbsp chopped green onion
- ½ tsp salt
- ½ tsp pepper
- 3 cloves garlic, minced
Instructions
- Preheat oven to 400°F. Grease a 9-inch baking dish with 1 Tbsp oil.
- Cook zucchini and tomatoes in 2 Tbsp hot oil in a large nonstick skillet over medium heat 6 minutes or until tender. Spread zucchini and tomatoes in baking dish.
- Whisk together eggs, onion, salt, pepper, and garlic in a large bowl. Pour mixture over zucchini in dish.
- Bake 20 to 25 minutes or until center is set. Cut into squares to serve.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
253
|
253
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 14 | 14 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 445 | 445 |
Keto Breakfast Meal Plan
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