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    Home » Lunch

    Published: Jul 22, 2020 · Updated: Jun 1, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads

    Keto Zucchini Frittata

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    Gluten FreeNut FreeLow CarbVegetarianKeto

    A light, yet filling keto frittata with zucchini, feta cheese and dill is a delicious summer choice for lunch.

    The addition of dill lifts the flavour of the vegetarian frittata. It transforms what could have been a bland dish, into a great lunch.

    A zucchini frittata is a great way to use your summer zucchini and enjoy a low carb lunch. Green zucchini has been used but the yellow would give a sweeter flavour.

    How to make a keto frittata

    There are a few ways to make a frittata and here I have started the cooking process in the frying pan. Then it is finished off under the grill to cook the top of it. Another way to make a frittata is to bake it in the oven.

    Other zucchini recipes

    Zucchini Grilled Cheese

    Zucchini Halloumi Fritters

    Zucchini Feta Roulade

    Zucchini Basil Soup

    zucchini frittata with dill

    Zucchini Frittata with Dill & Feta

    This zucchini frittata is full of flavour for a summer lunch
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 30 mins
    Course lunch
    Cuisine Vegetarian
    Servings 4 servings
    Calories 192 kcal

    Ingredients
     
     

    • 3 zucchinis finely sliced
    • 2 tablespoons sour cream
    • 2 tablespoons dill chopped
    • 5 large eggs
    • 2 oz Feta cheese crumbled
    • 3 tablespoons olive oil
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Instructions
     

    • Heat the oil in a medium frying pan on a medium heat and add the slice zucchini.
    • Cook for about 10-15 minutes until golden, turning the pieces over half way through cooking.
    • Beat the eggs in a medium bowl and then add the sour cream. Whisk until smooth.
    • Crumble the Feta cheese and add to the egg mixture, with the dill and seasoning.
    • Ensure the frying pan is on a medium heat, add the egg and cheese mixture to the zucchini slices in the frying pan and cook for 8-10 minutes until the bottom is firm.
    • Finish the frittata under the grill on a medium heat until the top is set and golden.
    • Serve with a side salad.

    Notes

    A serving is based on ¼ of the frittata.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1servingCalories: 192kcalCarbohydrates: 6gProtein: 10gFat: 16gFiber: 2g
    Keyword zucchini recipes
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!
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    angela profile

    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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