Zucchini Basil Frittata

Zucchini & Basil Frittata

Zucchini & Basil Frittata

45 minutes

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Details
  • Serving Size:   3
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   6 Points
Cuisine
  • antipasti
  • starter
  • morning meal
  • snack
  • brunch
  • appetizer
  • antipasto
  • breakfast
  • hor d'oeuvre
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Ingredients
  • 12 leaves basil, chopped
  • 1/2 cup cheddar cheese
  • 3 eggs
  • 1 tablespoon grapeseed oil
  • 4 green onions
  • 3/4 teaspoon salt
  • 400g zucchini, grated
Instructions

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

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

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.

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).

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

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.

Bake 12 to 15 minutes until the center tests clean.

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