Low Carb Cheesy Zucchini Frittata

• Produce

  • 2 cloves Garlic
  • 1 cup Onion

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 tsp Italian seasonings
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1 cup Half & half
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup White cheddar cheese, grated

• Other

  • 4 Zucchini or 5 cups sliced, about 2 pounds

Found on sugarfreemom.com

Description

Ingredients

• 4 zucchini or 5 cups sliced, about 2 pounds
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup chopped onion
• 1/2 tsp Italian seasonings
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 eggs, beaten
• 1 cup Half & Half
• 1/2 cup grated white cheddar cheese
• 1/2 cup grated parmesan cheese
• optional: fresh chopped parsley

Directions

• Preheat oven to 400 degrees.
• Slice the zucchini into half moons and add butter to a skillet to melt.
• Once melted cook garlic and onion until translucent.
• Add zucchini and cook until tender, about 5 minutes.
• In a small bowl stir together the seasonings, eggs and Half and Half. Set aside.
• Sprinkle half of the cheddar and half of the parmesan over the zucchini and onions.
• Pour the egg and cream mixture over the zucchini.
• Sprinkle the remaining cheese over the top.
• Bake for about 15 minutes or until center is set.
• Sprinkle freshly chopped parsley before serving if desired.

Nutrition