The Bite: Skinny Zucchini Frittata Recipe

If you’re looking for a gluten-free and vegetarian breakfast dish for you and/or your family, this Skinny Zucchini Frittata is a quick and delicious option. Full of healthy protein and vegetables, this is a great alternative to your usual egg-based breakfast entrees. Plus, if you don’t need the extra servings, it’s easy to adjust the ingredients to meet your serving size, or add this recipe to your meal planning rotation to have a delicious and healthy breakfast option every morning for the week.

Skinny Zucchini Frittata

*Gluten Free | Vegetarian

Prep Time 15 Minutes | 6 Servings | Bake Time: 25 Mins

Ingredients:

• 2 tsp grass fed butter

• 2 cups baby spinach loosely packed

• 1/2 cup sun-dried tomatoes drained

• 1 medium zucchini squash thinly sliced (make sure to dry on paper towel)

• 12 large eggs

• 1/4 cup buttermilk or creamer

• 1 cup grass fed cheddar cheese grated (I switch to goat cheddar)

• 1/4 tsp coarse grey sea salt

• 1/3 cup soft goat cheese / Feta Cheese

• A pinch of fresh parsley to top 

 Directions:

1. Preheat the oven to 350 degrees F.

2. Add the butter, spinach, and sliced zucchini to a 10-inch cast iron skillet and cover. Cook, stirring occasionally until spinach has wilted, about 2 minutes. Add the sun-dried tomatoes and a sprinkle of sea salt. Continue cooking, uncovered, until zucchini has some golden-brown color to it.

3. Beat the eggs and buttermilk, cheddar cheese, and sea salt in a mixing bowl with a spoon.

4. Pour the egg mixture into the cast iron skillet over the vegetable mixture and use a wooden spoon to distribute the vegetables evenly. Sprinkle on the goat cheese and Top with Fresh Herbs.

5. Transfer the cast iron skillet to the oven and bake 25 to 30 minutes, or until the frittata has set up and a slight golden brown tone and Allow frittata to cool 5 minutes before slicing and serving.