3 eggs
sea salt & black pepper (to taste)
½ tsp turmeric
1 zucchini (medium, thinly sliced)
½ cup shallot (sliced)
avocado oil (or spray)
1
1. Preheat the oven to 400oF (205oC).
2. In a bowl, whisk together the eggs, salt, pepper, and turmeric. Add the zucchini and shallot, and stir well.
3. Spray a deep baking dish with avocado oil spray. Pour the zucchini mixture into the baking dish.
4. Bake in the oven for 12 to 15 minutes or until cooked through. Slice and enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
A 7-inch (18 cm) round baking dish was used to make two servings. One serving is roughly half of the frittata.
More Flavour
Add chili flakes, dill, and/or parsley.
Ingredients
3 eggs
sea salt & black pepper (to taste)
½ tsp turmeric
1 zucchini (medium, thinly sliced)
½ cup shallot (sliced)
avocado oil (or spray)