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Keto Zucchini Fritatta
How to Make It
Step 1
Preheat the oven to 400 F/200C. Thinly slice the zucchini and grate the cheese. In a medium bowl, toss together the sliced zucchini, olive oil, ¼ cup grated cheese, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper.
Step 2
In a large bowl, whisk together the eggs, dried onion, garlic powder, Italian seasoning, cream, milk, remaining ¼ cup grated cheese, 1/8 teaspoon salt, and 1/8 teaspoon pepper until combined. Line a baking pan with parchment paper.
Step 3
Transfer and evenly spread the zucchini into the bottom of the baking pan. Pour the egg mixture on top to cover the zucchini. Bake for 25-30 minutes or until the edges are golden brown and the egg mixture is no longer jiggly.
Step 4
Let cool for 5-10 minutes and then slice into squares and serve. Garnish with chopped parsley. Enjoy!
Ingredients
- Zucchini – 2 medium
- Extra virgin olive oil – 1 tbsp
- Monterey Jack cheese – 0.5 cup, grated
- Raw egg – 4 large
- Onion powder – 0.5 tsp
- Garlic powder – 0.5 tsp
- Italian seasoning – 1 tsp
- Heavy cream – 0.13 cup
- Almond milk – 0.13 cup
- Salt – 0.25 tsp
- Black pepper – 0.25 tsp
- Parsley – 2 tbsp
