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Zucchini Frittata


1.5 cup of mandolin sliced zucchini approximately 1.5 inches in diameter

½ cup fine diced green onion

½ cup fresh parsley

1 clove of garlic

¼ tsp of cayenne pepper



4 whole eggs

2 egg whites


Beat all eggs and egg whites together with garlic, fresh ground salt and fresh ground pepper. Add the green onions and parsley.

In a small baking dish 6x4 or 8x4, layer half of the zucchini, and ½ the beaten egg mixture. Repeat one more time. Add a little fresh ground pepper, salt and a pinch of cayenne.

Bake at 375 for 30 minutes.

Enjoy with a side garden salad and a splash of hot sauce.

Recipe uses 8 oz of protein and 2 cups of vegetables.

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