Tomato & Zucchini Frittata

The Ingredients:

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.

Nutritional Information:

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.