9.8 oz Red Tomato, chopped, about 1 large tomato
7.9 oz. Zucchini, shredded, 1 med zucchini
7 large Eggs, whisked very well
1 c. heavy cream
8 oz. Cheddar Cheese, shredded
1/2 tsp. Basil, dried
1/4 tsp. Onion Powder
1/4 tsp. Garlic Powder
1 tsp. Salt
What to do:
Combine all the ingredients and mix well, pour into a 9×13 casserole dish and bake at 375 degrees for 45 minutes.
Makes 8 servings.
Sodium: 492 mg Fat: 23.87g Total Carbs: 4.15g Fiber: 0.8g Net Carbs: 3.35g Veggie Net Carbs: 1.57g Protein: 13.24g Calories: 290
Ratios: Carbs: 6% Fat: 74% Protein: 20%
If you are dairy sensitive, you can cut the amount of cream in half, the frittata will just not be as rich and delicate in texture.
I have it shown here with a bacon cheddar scone.