Keto Zucchini Cherry Tomatoes Frittata Low Carb Recipe | KetoVale
Zucchini Cherry Tomatoes Frittata

Keto Zucchini Cherry Tomatoes Frittata

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Low Carb Zucchini Frittata is a healthy alternative to a traditional tart or quiche, cooked without any flour. This recipe is great for breakfast, lunch and even dinner. It’s also a convenient meal to take to work.

Tender vegetables, whisked eggs, soft feta and fragrant herbs make an ideal combination of flavor.

This dish is great for those who want to add more veggies into their diet. Feel free to vary the vegetables, according to your tastes. If you want to reduce the amount of carbs in this recipe, feel free to remove leek.


Let’s Do It!

Prepare your oven grill and set it to medium.

Cut the white portion of the leek and chop it into small, slim pieces. Thinly slice the washed zucchini lengthwise and chop the olives and cherry tomatoes into two. Smash the garlic and peel off the skin.  

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Cut leek and zucchini

In a cast iron frying pan, pour some olive oil and leave to heat. Fry the zucchini and leek. Once they turn golden around the edges, toss in the Mediterranean spice mix, smashed garlic cloves, and olives. Cook for another minute.

Whisk eggs with crumbled feta

Use a bowl to beat the eggs in. Spice it up with salt and pepper. Add in the crumbled feta and whisk. Plop the halved cherry tomatoes into the frying pan together with the egg-feta mixture. Top the frittata with the small bunch of cherry tomatoes you prepared. Leave for 5-7 minutes over low heat.

Zucchini Cherry Tomatoes Frittata Recipe

Take the pan to the oven and let it bake till the top turns golden brown and is set. Take out from the oven and let it cool for 5-6 minutes. Slice with a sharp knife or pizza cutter into triangles. Add the minced basil leaves on top and serve.

Keto Zucchini Tomatoes Frittata

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Related:

Zucchini Cherry Tomatoes Frittata
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4 from 4 votes

Keto Zucchini Frittata

This zucchini cherry tomatoes frittata recipe will surely loved by those who want more veggies on their meal.
Course Breakfast, Lunch
Cuisine Ketogenic, Low Carb
Keyword frittata zucchini recipe, keto frittata
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 333kcal
Author Tanya K.

Ingredients

  • 1 zucchini (medium, 7-8 long)
  • 1 cup cherry tomatoes cut in half
  • 8 eggs
  • 1 clove garlic
  • 1/2 cup black olives (drained, pitted, halved)
  • 2 tbsp olive oil
  • 1/3 leek
  • 1 cup feta cheese crumbled
  • 1/2 tsp Mediterranean Seasoning or Italian Seasoning
  • 1 tbsp fresh basil chopped
  • sea salt and pepper to taste
  • Small bunch of cherry tomatoes (for decoration optional)

Instructions

  • Preheat the oven to 400F.
  • Slice a white part of the leek into slivers. Wash the zucchini, cut lengthwise and slice thinly. Peel and crush the garlic, cut cherry tomatoes and olives in half.
  • Heat olive oil in a cast iron frying pan, cook leek and zucchini slices until golden. Add garlic cloves, halved olives, mediterranean spice mix and fry about 1 more minute.
  • In a bow whisk eggs with salt and pepper, stir in crumbled feta. Add halved tomatoes to the frying pan and pour egg-feta mixture over. Put cherry tomatoes branch in the middle of frittata (if using). Set the heat to low and cook for 5-7 minutes.
  • Transfer the skillet to the oven and bake at 400F for 7-10 minutes or until the top of the frittata is set and golden. For nicely browned top, put frittata under the broiler for 1-2 minutes at the end of cooking.
  • Remove from the oven and let stand for 5-6 minutes before cutting into wedges. Garnish with freshly chopped basil leaves. Enjoy!

Nutrition/Macros

Nutrition Facts
Keto Zucchini Frittata
Amount Per Serving
Calories 333 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g50%
Cholesterol 361mg120%
Sodium 816mg34%
Potassium 367mg10%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 18g36%
Vitamin A 1130IU23%
Vitamin C 18mg22%
Calcium 263mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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