Description
Zucchini frittata with tomato and cottage cheese is a protein-rich, low-carb breakfast that’s light, fluffy, and full of fresh flavor.
Ingredients
1 medium zucchini, sliced
1 cup cherry tomatoes, halved
1/2 cup cottage cheese
6 large eggs
1/2 small onion, diced
1 clove garlic, minced
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
Fresh basil or parsley for garnish
Instructions
1. Preheat oven to 375°F.
2. Sauté onion and garlic in olive oil.
3. Add zucchini and cook 3–4 minutes.
4. Whisk eggs, cottage cheese, salt, and pepper.
5. Stir in tomatoes and zucchini mixture.
6. Pour into greased oven-safe skillet or dish.
7. Bake 25–30 minutes until set and golden.
8. Cool slightly, garnish, and serve.
Notes
Drain zucchini before baking.
Store leftovers in fridge for up to 4 days.
Great warm or cold.
Add other vegetables if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 170mg
Keywords: zucchini frittata, cottage cheese frittata, low carb breakfast, healthy vegetable frittata, tomato frittata