Keto Zucchini Frittata Recipe
![Atkins Keto Zucchini Frittata](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/662824e951c9fb461ba0a1d5d4ed8c51_Keto%20Zucchini%20Frittata.jpg)
3.9g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 10 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:American
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
19.6g
Protein
23g
Fat
2g
Fiber
306.5cal
Calories
![calculator](https://atkins.ca/wp-content/themes/atkins_theme_canada/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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2 tablespoon Extra Virgin Olive Oil
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2 medium Zucchini
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0 1/2 cup, chopped Scallions or Spring Onions
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1 tsp Salt
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0 1/4 tsp Crushed Red Pepper Flakes
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8 large Egg (Whole)
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4 oz Goats Cheese (Soft)
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2 oz Basil
DIRECTIONS
- Place broiler rack on second tier from heat source and preheat broiler.
- Heat 1 tablespoon of oil in a 12-inch nonstick ovenproof skillet over medium-high heat. Slice zucchini, add to pan and cook 10 minutes, turning the slices as they brown. Add green onion; sprinkle with 1/2 teaspoon salt and crushed red pepper. Cook 2 to 4 minutes, until zucchini is golden and tender; transfer to a bowl. Wipe down skillet.
- Whisk eggs, goat cheese, basil and remaining 1/2 teaspoon salt in a bowl.
- Heat remaining 1 tablespoon oil in skillet over medium-high heat; add egg mixture and cook 1 1/2 minutes to set bottom.
- Spoon zucchini mixture evenly over top; reduce heat to medium-low, cover and cook 5 to 6 minutes until edge is set and puffed.
- Uncover, transfer to broiler and broil 1 to1 1/2 minutes, just until top is set and lightly golden. Serve immediately.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.