Basil Zucchini Frittatas (GF)

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


  • 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


  1. Pre-heat oven to 350f degrees. Lightly oil two small ramekins and set aside.
  2. 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.
  3. 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!
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Use #foodbymars to tag your FBM inspired creations! I’d love to see!




Author: Alison Marras

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