Tomato, Basil and Zucchini Frittata
Author: Allie
  • 6 eggs
  • ¼ cup fresh basil, roughly chopped
  • 1 teaspoon olive oil
  • 1 small zucchini, cut in half lengthwise then cut in half again.
  • ¼ cup Almond milk
  • 1 clove garlic, minced
  • 1 medium-sized tomato, sliced
  • salt and pepper to taste
  1. Preheat oven to 375 degrees
  2. Whisk together the eggs, almond milk, pinch of salt and the basil. Set aside.
  3. In a 8 to 10 inch (oven safe) skillet, heat the olive oil over medium heat. Add in the zucchini, minced garlic, salt and pepper. Cook for a few minutes until the zucchini begins to soften. Pour the egg mixture over the veggies, giving everything a quick stir to combine. Add the tomato slices over top with additional salt, pepper and zucchini slices.
  4. Turn the stove off and slide the skillet into the oven. Bake for 20-25 minutes or until the eggs are set. Remove from oven and allow to cool before slicing
Calories: 137.2 Fat: 8.6 Fiber: 1.1 Protein: 10.2 Cholesterol: 279
Recipe by Key Ingredients at