Tomato and Zucchini Frittata (Dairy Free)

I love my original Zucchini Frittata recipe. However, many people can’t have cheese or choose not to have cheese if they are doing a 30-day elimination diet. So, I altered my original recipe to create this dairy free version. The main difference is this frittata is topped with fresh tomato slices instead of cheese. Eggs (especially pastured-raised) are a great source of complete protein. They are also an excellent source of vitamins A, vitamin B2, vitamin B5, vitamin B12, vitamin D, choline, and zinc. If you are worried about eggs raising cholesterol that myth has been busted. For more on that subject I recommend Eat the Yolks by Liz Wolf and Nourishing Traditions by Sally Fallon. (Note: these are Amazon affiliate links and I will receive a tiny percentage of the purchase price to support my blog at no extra cost to you).

Tomato and Zucchini Frittata (Dairy Free)
6 eggs, whisked
6 scallions, chopped
2 small or 1 large zucchini, quartered and sliced thin
4 quarter inch slices of a large tomato (I used a beautiful golden heirloom)
1 clove of garlic, minced or pressed
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/8 teaspoon pepper
salt
several fresh basil leaves sliced thin for garnish (and flavor)
olive oil

1. Preheat oven to 350 degrees. Prep all the ingredients. Heat a 10-inch non-stick skillet over medium heat. Add a little olive oil and add the scallions. Heat the onions for a few minutes.

2. Add zucchini, garlic, thyme, dried basil, salt, and pepper. Cook for an additional 5 minutes.

3. Remove the pan from heat and add the eggs. Gently nestle 4 tomato slices on top of the eggs.

4. Bake for 12 to 15 minutes or until the eggs are “just” set. Don’t overcook. Garnish with fresh basil. Serve 1/4 wedge with fruit, breakfast meat, or avocado slices.

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Tomato and Zucchini Frittata (Dairy Free)

May 3, 2020

Servings: 4

Prep: 10 min

Cook: 15 min

Total: 25 min

Difficulty: Easy

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• 6 eggs, whisked
• 6 scallions, chopped
• 2 small or 1 large zucchini, quartered and sliced thin
• 4 quarter inch slices of a large tomato (I used a beautiful golden heirloom)
• 1 clove of garlic, minced or pressed
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/8 teaspoon pepper
• salt
• several fresh basil leaves sliced thin for garnish (and flavor)
• olive oil

Directions

• Step 1 1. Preheat oven to 350 degrees. Prep all the ingredients. Heat a 10-inch non-stick skillet over medium heat. Add a little olive oil and add the scallions. Heat the onions for a few minutes.
• Step 2 2. Add zucchini, garlic, thyme, dried basil, salt, and pepper. Cook for an additional 5 minutes.
• Step 3 3. Remove the pan from heat and add the eggs. Gently nestle 4 tomato slices on top of the eggs.
• Step 4 4. Bake for 12 to 15 minutes or until the eggs are “just” set. Don’t overcook. Garnish with fresh basil. Serve 1/4 wedge with fruit, breakfast meat, or avocado slices.