Red Pepper Zucchini Frittata
Red Pepper Zucchini Frittata is a low-carb, high protein, savory blend of veggies. A great way to sneak more veggies into your diet and start your day! Paleo, gluten free and low calorie.
Servings: 4 slices
Calories: 138kcal
Ingredients
- 1 red pepper sliced thin lengthwise
- 1 small zucchini peeled & sliced into thin rounds
- 2/3 cup unsweetened almond milk or milk of choice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons parmasean grated, omit for Paleo
- 6 egg whites
- 1/2 teaspoon thyme dried
- Salt and pepper to taste
Instructions
- Preheat oven 350 F. Heat a skillet over medium heat. I used a cast iron skillet.
- Place extra virgin olive oil in skillet then add zucchini in an even layer fully covering the bottom of the skillet. Cook 6-7 minutes flipping once half way through. After flipping, add sliced red pepper on top of the zucchini.
- While they continue to cook, combine the eggs, parmesan, thyme, salt & pepper in a bowl whisking quickly until eggs become fluffy.
- Add egg mixture to skillet and cook 5-6 minutes until the edges are lightly browned.
- Finish baking the eggs in the oven at 350 F for 15-20 minutes until center sets. Cool eggs in the skillet 10-15 before cutting into 4 wedges.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1slice | Calories: 138kcal | Carbohydrates: 7g | Protein: 8.3g | Fat: 8.8g | Saturated Fat: 1.5g | Cholesterol: 1.8mg | Sodium: 155.7mg | Fiber: 2.7g | Sugar: 6.1g