Nutritional Wisdom with Carly Pollack

Zucchini and Onion Frittata

Zucchini and Onion Frittata

Get in your veggies early in the day with this scrumptious frittata - thanks to Couple in the Kitchen for the photo and recipe!

1 whole zucchini, sliced
1/3 whole white or yellow onion, sliced
2 cloves garlic, minced
2 teaspoons herbs (rosemary, basil, chives, etc)
1 tbsp coconut oil
8 eggs

Preheat oven broiler.

Heat a small amount of coconut oil in a medium sized oven-safe cast iron skillet on medium heat. Add your vegetables and sauté until soft. Add your garlic for about 1 minute or until fragrant.

While the veggies are cooking, in a separate bowl, scramble 8 eggs and add your herbs of choice.

Pour eggs on top of veggies in skillet. Once the edges of the frittata start to firm and pull away from the sides of the pan, stick the skillet in the oven under the broiler for 3-5 minutes until the top is golden brown and the eggs are fully cooked. Keep a close eye on your oven – they cook quickly!

Slice up sprinkle with fresh ground black pepper. Enjoy!

4 servings

Recipe Credit