Zucchini and Parmesan Frittata

Breakfast, lunch or a fridge-raid dinner. Eggs, sautéed zucchini and parmesan under the broiler — good hot, better cold the next day.

Serves 425 minutes ketoveggiehigh-proteingentle

• ✓Eggs are a complete protein and a natural source of choline.
• ✓Zucchini is mostly water, with potassium and a little fiber.
• ✓Parmesan is a concentrated source of calcium and protein.

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Ingredients

• •8 eggs
• •2 medium zucchini, coarsely grated and squeezed dry
• •2 tbsp olive oil
• •½ cup / 50 g grated parmesan
• •small bunch basil or parsley
• •salt and black pepper

Method

1. Heat the broiler. Beat the eggs with most of the parmesan, salt and pepper.
2. In an oven-safe skillet, cook the squeezed zucchini in the oil until its water is gone, 4–5 minutes.
3. Pour in the eggs; cook on medium-low until the edges set but the middle still wobbles, 5–6 minutes.
4. Top with the rest of the parmesan; broil 2–3 minutes until just set and golden.
5. Rest five minutes before slicing. Scatter the herbs.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.