Paleo Zucchini Frittata
Elevate your breakfast or brunch spread with this Paleo Zucchini Frittata, a wholesome and flavorful dish that's as nutritious as it is satisfying. Crafted with tender zucchini slices, creamy coconut milk, and a medley of fresh herbs like parsley and basil, this gluten-free and dairy-free recipe is perfect for those following a paleo lifestyle or simply seeking a lighter, nutrient-packed meal. The combination of sautéed onions and garlic adds a savory depth, while the oven-baked finish achieves a perfectly golden, fluffy texture. Ready in just 40 minutes, this easy frittata is ideal for meal prep, a quick weeknight dinner, or a stunning centerpiece for your next gathering. Serve it warm or at room temperature for a versatile dish that’s as delicious as it is beautiful.
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Ingredients
- 2 medium (about 300g total) zucchini
- 8 large eggs
- 0.25 cup coconut milk
- 2 tablespoons olive oil
- 1 small yellow onion
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Wash and thinly slice the zucchini into rounds. Set aside.
Step 3
Finely chop the onion, mince the garlic, and chop the fresh parsley and basil.
Step 4
In a large bowl, whisk together the eggs, coconut milk, salt, and black pepper until well combined. Set aside.
Step 5
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
Step 6
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step 7
Add the zucchini slices to the skillet. Cook for 5-6 minutes, stirring gently, until they begin to soften. Remove the skillet from heat.
Step 8
Pour the egg mixture evenly over the zucchini and onion mixture in the skillet. Use a spatula to spread the ingredients out evenly.
Step 9
Sprinkle the chopped parsley and basil evenly over the top.
Step 10
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and lightly golden on top.
Step 11
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing and serving.
Step 12
Serve warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (1184.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1104.3 |
| Total Fat 68.0g | 0% |
| Saturated Fat 17.4g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 1488mg | 0% |
| Sodium 8652.8mg | 0% |
| Total Carbohydrate 62.5g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 50.4g | |
| Protein 58.0g | 0% |
| Vitamin D 328IU | 0% |
| Calcium 368.0mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 2134.8mg | 0% |
Source of Calories