Description

Indulge in a savory delight with our Zucchini and Tomato Frittata recipe, specially crafted for those mindful of their blood sugar levels. This delectable dish combines grated zucchinis, diced red onions, and juicy tomatoes with a blend of spices, all bound together in a fluffy egg mixture. Bursting with flavor and packed with nutrients, this frittata offers a satisfying meal while keeping blood sugar levels in check. Perfect for a hearty breakfast or a light dinner, it’s a delicious way to nourish your body and satisfy your taste buds.

Ingredients

Units Scale

2 zucchinis, grated on a large grater
1 red onion, diced
4 fl oz. (120ml) olive oil
5 eggs
1 tsp. sea salt
1 tsp. za’atar spice
pinch of cayenne pepper
4.2 oz. (120g) self raising flour
1 large tomato, sliced

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Instructions

Preheat the oven to 350°F (180°C). Line a tart pan with parchment paper.
Squeeze out any excess water from the grated zucchinis.
In a large mixing bowl, combine the grated zucchinis, diced red onion, olive oil, eggs, salt, za’atar spice, cayenne pepper and self-rising flour. Mix well until all the ingredients are thoroughly combined.
Pour the mixture into the prepared pan, ensuring it is evenly spread across the base. Top the mixture with the sliced tomato.
Place the pan in the preheated oven and bake for approximately 35-40 minutes, or until the frittata is set and golden brown on top. A toothpick, or knife inserted into the center should come out clean.
Once baked, remove from the oven and allow it to cool for a couple of minutes before slicing.
Serve with a side of salad.