I love using up ingredients at the end of the week and throwing it into an omelette or frittata for a quick and healthy, filling breakfast. It’s a great way to use up veggies while making your eggs more flavorful and packed with vitamins. I have been amping up my egg intake as recommended by my nutritionist for a boost with my skin and hair health because eggs are so great for that. So I’m finding more creative ways of making them… and frittatas might take a little bit longer than a quick scramble but these pillowy eggs are worth the wait!
Basil Zucchini Frittatas/serves 2//gluten-free
INGREDIENTS
- 4 eggs
- 1 cup shredded zucchini or squash
- 1/4 cup basil, cut into ribbons
- pinch of garlic powder
- pinch of turmeric
- dash salt, pepper
- coconut oil for oiling up the ramekins
Directions
- Pre-heat oven to 350f degrees. Lightly oil two small ramekins and set aside.
- Crack two eggs in each ramekin and lightly beat with a fork. Add in cut up basil and zucchini, keep beating or whisking until mixed. Add in seasonings and lightly stir.
- Place ramekins on a baking sheet and bake for 25-30 mins. Serve warm or it can be kept in the fridge for 2 days.
———————————————–
Hope you enjoy!
Would love to have your feedback below and remember to follow me on
Instagram, Bloglovin’, Twitter, Pinterest and Facebook for the latest and greatest.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
**Alison
———————————————–
These look so delicate and summery and perfectly puffed! Pinning 😀
This is going to sound crazy, but I’ve never actually made a frittata. I’ve always just done the scramble thing. But these little beauties with basil and zucchini?! I’ve got to have them!
Mmm… this looks so pretty and scrumptious and I love that there are so few ingredients involved! My husband would love this — his family is huge on fritatas! <3