Zucchini & Basil Frittata

Zucchini & Basil Frittata takes roughly 45 minutes from beginning to end. For $1.04 per serving, you get a hor d'oeuvre that serves 3. Watching your figure? This gluten free, lacto ovo vegetarian, and ketogenic recipe has 209 calories, 12g of protein, and 16g of fat per serving. 4 people were glad they tried this recipe. It is brought to you by Foodista. Head to the store and pick up salt, green onions, eggs, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is pretty good. Zucchini Basil and Kale Frittata, Mo

Instructions

1. 1

   Shred the zucchini with a box grater or a food processor.

2. 2

   Place shredded zucchini in a colander with a large bowl underneath.

3. 3

   Sprinkle with a little salt and allow some water to seep out of the zucchini, about 20 minutes. You can squeeze some of the water out with your hands if you're in a hurry. This part can be completed ahead of time and the shredded zucchini can stay in your refrigerator overnight if you would like to do this recipe in stages.In a large mixing bowl, add shredded zucchini, green onion, basil, cheddar cheese, and salt. Stir to combine. Crack the eggs in a separate bowl and beat them.

4. 4

   Pour the egg mixture into the bowl with the veggies and stir to combine all ingredients. Preheat your oven to 350 degrees F. In a 10 inch cast iron skillet, heat 1 to 2 tablespoons grape seed oil (or olive oil).

5. 5

   Spread the oil around, making sure the sides are nicely oiled as well.

6. 6

   Heat to medium then add the egg/zucchini mixture, and make sure the mixture is evenly distributed. Cook until the egg begins to cook to the sides of the skillet, about 3 to 5 minutes. Use a pot holder to place skillet in the oven.

7. 7

   Bake 12 to 15 minutes until the center tests clean.

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