Description
Transform your breakfast with this Keto Mozzarella and Zucchini Frittata. Kick-start your day with flavor and health.
Ingredients
Units
Scale
- 1 tbsp Red Onion chopped (15 g)
- 1 tbsp chopped Sun-dried Tomatoes (3 g)
- 2 small Eggs (76 g)
- 1 dash of Salt
- 1 dash of Ground Black Pepper
- 1/2 medium chopped Zucchini (105 g)
- 4 fresh chopped Basil leaves (2 g)
- 1/4 cup shredded Buffalo Mozzarella (25 g)
- 2 tsp Olive Oil (12 g)
Instructions
- Heat the frying pan with olive oil over medium-high heat.
- Add chopped onion and chopped zucchini to the pan.
- Cook, stirring frequently, until soft, for about 3–5 minutes.
- Meanwhile, whisk eggs with salt, and ground black pepper in a bowl.
- Pour the whisked eggs and add chopped sun-dried tomatoes over the vegetables in the frying pan.
- Cook, lifting the edges to allow uncooked eggs from the middle to flow underneath until the eggs set, for about 2 min.
- Then, add shredded mozzarella and let the frittata sit for about 1-2 min, or until the cheese melts.
- Garnish the frittata with fresh basil. Serve and enjoy!
Equipment
Buy Now → Notes
Created, Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 280
- Sugar: 1.2 g
- Sodium: 439.6 mg
- Fat: 22.9 g
- Saturated Fat: 7.4 g
- Trans Fat: 0 g
- Carbohydrates: 2.7 g
- Fiber: 0.4 g
- Protein: 16.2 g
- Cholesterol: 304.8 mg
