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Eggy Zucchini Pie

Eggy Zucchini Pie
One portion of this dish contains approximately 11g of protein, 18g of fat, and a total of 230 calories. This recipe serves 6. Head to the store and pick up olive oil, zucchini, parmesan, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

1
Combine eggs, cream and 1/4 cup Parmesan cheese in blender jar. Blend on high speed until combined, about 10 seconds. Set aside. Adjust broiler rack 6-inches away from element and preheat broiler to medium-high.
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2
Heat olive oil in a 10-inch heavy-bottomed nonstick or cast-iron skillet over a medium-high heat until shimmering.
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Olive OilOlive Oil
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3
Add the sliced onions and cook, stirring frequently, until they begin to soften, about 2 minutes.
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4
Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
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5
Add the zucchini and cook, stirring frequently until tender but not soft, about 2 minutes.
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ZucchiniZucchini
6
Add basil and stir to combine. Season to taste with salt and pepper.
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BasilBasil
7
Pour egg mixture into sauté pan with the onions, garlic and zucchini and let sit until partially set, about 1 minute.
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8
Sprinkle with remaining 2 tablespoons Parmesan.
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9
Place pan under broiler and cook until cheese begins to brown and eggs have mostly firmed up, about 1 minute.
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10
Remove from broiler and allow to rest at room temperature until the eggs are fully set all the way through but still tender, about 5 minutes.
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11
Loosen edges using a thin metal spatula and gently shake until frittata slides freely in pan.
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12
Place inverted plate on top of skillet. Holding both skillet and plate, flip frittata out onto the plate. Slice and serve immediately.
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DifficultyHard
Ready In45 m.
Servings6
Health Score6
Gluten Free
DietsGluten FreePrimal
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