Baked Italian Egg, Zucchini, and Scallion Frittata Best Family Recipes

Baked Italian Egg, Zucchini, and Scallion Frittata

"I constantly have zucchini accessible and specifically in the summer. I can not take hold of sufficient at our neighborhood farmers markets. This baked Italian egg, zucchini, and scallion frittata changed into so first rate and easy. Top with diced tomatoes, sliced avocado, or salsa!"

Ingredients :

2 tablespoons coconut oil, melted
1 cup shredded zucchini
1 small yellow onion, or to flavor, grated
6 huge eggs
1/2 cup almond flour
2 green onions, thinly sliced, or to flavor
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon sea salt
3/four teaspoon freshly floor black pepper

Instructions :

Prep : 15M	Cook : 8M	Ready in : 50M

Preheat oven to 350 levels F (175 ranges C). Grease a baking dish with coconut oil.
Drain zucchini and onion in a colander until no longer moist, about 10 mins.
Beat eggs, almond flour, green onions, garlic, onion powder, basil, sea salt, and black pepper together in a big mixing bowl until smooth; stir zucchini and onion into the egg. Pour the egg aggregate into the prepared baking dish.
Bake in preheated oven till set within the middle, 35 to 40 minutes.

Notes :

You can take slices of this frittata and experience it on a slider (hamburger, lamb, or turkey) or like we did with a superbly grilled rib-eye!
Coconut flour can update almond flour, if preferred.

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