Ingredients
4 large eggs
2 medium zucchini, grated
1/2 cup shredded cheese (e.g., cheddar or mozzarella)
1/4 cup diced onion
2 tbsp olive oil
1 tsp dried oregano
Salt, to taste
Black pepper, to taste
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a skillet over medium heat
Sauté diced onion for 2 minutes until softened
Add grated zucchini and cook for 5 minutes, stirring occasionally
In a bowl, whisk eggs, cheese, oregano, salt, and pepper until homogeneous
Pour egg mixture into the skillet, distributing vegetables evenly
Cook on stovetop for 3-4 minutes until edges set
Transfer skillet to oven and bake for 12-15 minutes until center is firm
Cool slightly before slicing into 4 servings
Notes
Use halal-certified cheese if required
Substitute zucchini with grated carrots for variation
Store leftovers in an airtight container for up to 3 days
Freeze unbaked frittata for up to 1 month
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 260mg