Low Carb Zucchini Frittata Recipes

ZUCCHINI OVEN FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic cloves. Simmer until zucchini is tender, about 5 to 7 minutes.
• Drain off water and discard garlic. Stir in onion, mushrooms and butter. Cook until onion is transparent. Add eggs and stir; season with salt and pepper. Cook over low heat until eggs are firm.
• Sprinkle mozzarella cheese over eggs. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Place under broiler for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.

KETO LOW CARB ZUCCHINI FRITTERS

Steps:

• In a large bowl, combine the shredded zucchini and salt; set aside for 10 minutes. After ten minutes, drain water from the zucchini by squeezing it with your hand and discarding the water.
• In another bowl, whisk the eggs, shredded zucchini, crumbled feta, garlic, scallions, and black pepper. Stir in almond flour until fully combined.
• To Pan Fry: Preheat a large pan to medium-high heat. Add 1 tablespoon oil. Using an ice cream scoop or large spoon, scoop batter into the pan and cook 2-3 minutes per side until golden crispy and cooked through. Transfer to a paper towel-lined pan and repeat.
• To Bake: Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Scoop batter onto a sheet pan and flatten. Spray top with more cooking spray. Bake for 20 minutes, flipping halfway through.
• To Air fry: Preheat Air Fryer to 375F. Place the fritters on the preheated Air Fryer mesh in a single layer. Spray with cooking spray or brush with oil. Cook for 8 minutes. Turn the fritters and cook for another 4-5 minutes or until crispy and golden.
• To serve: Garnish with lemon wedges and fresh chopped herbs. Serve with cold yogurt, sour cream, tzatziki, or your favorite dip.

LOW CARB ZUCCHINI FRITTATA

Steps:

• In a large skillet, warm the oil.
• While it warms up, crack the eggs into a medium mixing bowl.
• Whisk in the spices, then fold in the garlic, onion and zucchini
• You can cook this on the stove using a lid that fits your pan, over low to medium heat until the eggs are cooked through.
• Or, you can bake this (that's what I do) at 350 F. for about 30-40 minutes or until the eggs are fully cooked through.
• Slice and serve.

ZUCCHINI FRITTATA (LOW CARB)

Steps:

• After the zucchini has been cut into a julienne (you can use your food processor if you have one), salt it and drain it in a colander for 30 minutes.
• Rise and pat dry the zucchini.
• Melt butter and olive oil in an oven-proof frying pan and saute the zucchini for about a minute. Remove it from the pan with a slotted spoon.
• Beat the eggs with the sour cream, seasonings and lemon rind.
• Melt the rest of the butter and olive oil in the pan and pour in teh egg mixture.
• Cook eggs over medium heat for about 5 minutes, or until the underside is lightly browned.
• Sprinkle the grated cheese on top and place the whole pan under the broiler for a few minutes, or until it has puffed and is lightly browned.
• Cut the frittata into wedges and serve. Yum!