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
Scale
- 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
- Preheat oven to 375°F.
- Sauté onion and garlic in olive oil.
- Add zucchini and cook 3–4 minutes.
- Whisk eggs, cottage cheese, salt, and pepper.
- Stir in tomatoes and zucchini mixture.
- Pour into greased oven-safe skillet or dish.
- Bake 25–30 minutes until set and golden.
- Cool slightly, garnish, and serve.
Notes
- Drain zucchini before baking.
- Store leftovers in fridge for up to 4 days.
- Great warm or cold.
- 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