Zucchini Noodle Frittata

This Zucchini Noodle Frittata combines the lightness of zucchini noodles with the heartiness of eggs, making it a perfect Keto-friendly brunch option. Packed with flavor and nutrients, it's a delicious way to enjoy a low-carb meal.

Ingredients

• Zucchini - 2 medium (about 400g)
• Eggs - 4 large
• Heavy cream - 60ml
• Cheddar cheese, shredded - 100g
• Olive oil - 1 tablespoon (15ml)
• Garlic powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley, chopped - 2 tablespoons

Steps

1. Preheat the oven to 180°C (350°F).
2. Using a spiralizer or a grater, create zucchini noodles from the zucchinis and set aside.
3. In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and black pepper until well combined.
4. Stir in the shredded cheddar cheese and chopped parsley into the egg mixture.
5. Heat olive oil in an oven-safe skillet over medium heat. Add the zucchini noodles and sauté for about 3-4 minutes until slightly softened.
6. Pour the egg mixture over the zucchini noodles in the skillet, ensuring even distribution.
7. Cook on the stovetop for 3-4 minutes until the edges begin to set.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is fully set and golden on top.
9. Remove from the oven, let cool for a few minutes, slice, and serve warm.

Nutrition

• Calories: 350
• Protein: 22 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 350 mg
• Total Fat: 28 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a Keto diet.
• Packed with vitamins and minerals from zucchini and eggs.

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