This Zucchini Frittata is also a gluten-free, low-carb, high protein recipe. It is also is a delicious way to incorporate eggs into your diet.
1 large zucchini grated
6 medium sized mushrooms chopped
3 cloves garlic crushed (optional)
5 free range organic eggs
1 Tbsp fresh basil
1/2 tsp tamari (optional)
Ground black pepper to taste
Sesame seeds (optional)
Heat medium sized skillet to medium heat. Add grated zucchini and mushroom and a little bit of water if they tend to stick. Saute for 3-4 minutes and remove from heat.
Whisk eggs and add garlic, basil, tamari and pepper and combine.
Pour egg mixture over the top of the zucchini and mushroom mix. Add cheese and sesame seeds if desired.
Place the skillet under a medium heat grill until the mixture has set and is a nice golden-brown colour.
Serve with a delicious salad to make a quick, tasty meal.
Note: This is also delicious served cold with a salad for lunch.
If you enjoyed this Zucchini Frittata, check out my collection of healthy main meal recipes.