Egg Noodle Frittata

This Egg Noodle Frittata combines the richness of eggs with the delightful texture of low-carb noodles, creating a satisfying dish perfect for breakfast or brunch. Infused with Italian herbs and cheese, it's both flavorful and filling without the extra carbs.

Ingredients

• Eggs - 4 large
• Zucchini Noodles - 200 grams
• Parmesan Cheese - 50 grams, grated
• Mozzarella Cheese - 50 grams, shredded
• Olive Oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh Basil - 1 tablespoon, chopped
• Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, whisk together the eggs, salt, black pepper, and chopped basil until well combined.
3. Heat olive oil in a non-stick skillet over medium heat, then add minced garlic and sauté for 1 minute until fragrant.
4. Add the zucchini noodles to the skillet and cook for about 3-4 minutes until slightly softened.
5. Pour the egg mixture over the zucchini noodles in the skillet, ensuring it's evenly distributed.
6. Sprinkle both Parmesan and mozzarella cheese on top of the egg mixture.
7. Cook on the stovetop for about 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 the top is golden.
9. Remove from the oven and let cool for a few minutes before slicing and serving.

Nutrition

• Calories: 320
• Protein: 24 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 320 mg
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Water: 0.4 L

Health Benefits

• Rich in protein to support muscle health.
• Low in carbs, making it suitable for low-carb diets.

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