Best 4 Zucchini Frittata Low Carb Recipes

LOW CARB ZUCCHINI FRITTATA

Steps:

• In a large skillet, warm the oil.
• While it warms up, crack the eggs into a medium mixing bowl.
• Whisk in the spices, then fold in the garlic, onion and zucchini
• You can cook this on the stove using a lid that fits your pan, over low to medium heat until the eggs are cooked through.
• Or, you can bake this (that's what I do) at 350 F. for about 30-40 minutes or until the eggs are fully cooked through.
• Slice and serve.

ZUCCHINI FRITTATA

Steps:

• Preheat oven to 400°F.
• Cook bacon in an 8" skillet until crisp. Remove bacon from pan and set aside. Reserve bacon fat in the pan.
• Add onion, zucchini and bell pepper. Cook until zucchini is tender crisp.
• Whisk eggs, cream, and seasonings.
• Pour egg mixture into skillet and top with cheddar and bacon.
• Bake 14-16 minutes or until eggs are set. Broil 1-2 minutes if desired.
• Rest at least 5 minutes before cutting.

ZUCCHINI FRITTATA (LOW CARB)

Steps:

• After the zucchini has been cut into a julienne (you can use your food processor if you have one), salt it and drain it in a colander for 30 minutes.
• Rise and pat dry the zucchini.
• Melt butter and olive oil in an oven-proof frying pan and saute the zucchini for about a minute. Remove it from the pan with a slotted spoon.
• Beat the eggs with the sour cream, seasonings and lemon rind.
• Melt the rest of the butter and olive oil in the pan and pour in teh egg mixture.
• Cook eggs over medium heat for about 5 minutes, or until the underside is lightly browned.
• Sprinkle the grated cheese on top and place the whole pan under the broiler for a few minutes, or until it has puffed and is lightly browned.
• Cut the frittata into wedges and serve. Yum!

LOW FAT ZUCCHINI FRITTATA

Steps:

• Clean and slice the zucchini in half, lengthwise, then into 1/8-inch pieces.
• Dice onion and mince garlic (use as much as you like) Saute zucchini, onions and garlic in 2 tablespoons olive oil until onions and zucchini are limp.
• Salt and pepper to taste.
• Mix rice, Parmesan, grated mozzarella and eggs in a bowl.
• Stir in saute of zucchini, onion and the rest, salt and pepper to taste, Mix all ingredients well.
• Heat 9-by-12-inch nonstick fry pan between medium and medium-high heat, and add 2 to 3 tablespoons of extra virgin olive oil.
• When pan is hot, pour contents of mixing bowl into fry pan, spread mixture evenly around pan, making sure that the rice and veggies are spread through the liquid.
• When the frittata is brown on the bottom, use a plate to turn it over.
• Cook until both sides are brown and firm.
• Slice and serve, It can be eaten hot or cold as an appetizer, slice into 1- inch cubes or if sliced larger, as an entree.