Paleo Zucchini Frittata
Elevate your breakfast game with this hearty and wholesome Paleo Zucchini Frittata, a delightful dish packed with fresh, nutrient-rich ingredients and vibrant flavors. Perfect for those following a paleo lifestyle or anyone craving a healthy, gluten-free option, this frittata showcases tender zucchini, aromatic garlic, and fresh herbs like parsley and basil, all enveloped in creamy coconut milk and fluffy eggs. Prepared in an oven-safe skillet, it combines a quick stovetop sauté with effortless baking for a perfectly cooked, golden-brown finish. Ready in just 40 minutes, this versatile recipe is ideal for breakfast, brunch, or even a savory dinner option. Serve it warm or enjoy it at room temperature for a naturally delicious, low-carb treat that will impress your guests and invigorate your taste buds.
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Recipe Information
Ingredients
- 2 medium (about 300g total) zucchini
- 8 large eggs
- 0.25 cup coconut milk
- 2 tablespoons olive oil
- 1 small yellow onion
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash and thinly slice the zucchini into rounds. Set aside.
Finely chop the onion, mince the garlic, and chop the fresh parsley and basil.
In a large bowl, whisk together the eggs, coconut milk, salt, and black pepper until well combined. Set aside.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the zucchini slices to the skillet. Cook for 5-6 minutes, stirring gently, until they begin to soften. Remove the skillet from heat.
Pour the egg mixture evenly over the zucchini and onion mixture in the skillet. Use a spatula to spread the ingredients out evenly.
Sprinkle the chopped parsley and basil evenly over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and lightly golden on top.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing and serving.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1488 mg | 496% | |
| Sodium | 8653 mg | 376% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 50.4 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 368 mg | 28% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2135 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
