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
———————————————–
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
———————————————–
Subscribe to my newsletter, and you’ll receive the latest recipes and my best wellness tips to make this a lifestyle!
join the conversation
3 comments
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
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!
These look so delicate and summery and perfectly puffed! Pinning 😀