Zucchini & Goats Cheese Frittata
6 People
216 Cals
Zucchini & Goats Cheese Frittata
6 People
216 Cals
About the recipe
Zucchini & Goat’s Cheese Frittata is one of those effortless, feel-good recipes you’ll come back to again and again. Light yet satisfying, this oven-baked frittata is packed with tender zucchini, creamy goat’s cheese and protein-rich eggs for a dish that nourishes without feeling heavy. Naturally gluten-free and low-carb, it’s gentle on digestion, helps keep blood sugar steady, and supports lean muscle and hormone balance.Perfect for breakfast, brunch, lunch or a simple dinner, this frittata is just as good hot or cold and keeps beautifully in the fridge for easy, make-ahead meals. Serve it with a fresh green salad, spoon it into a wrap, or enjoy a slice straight from the fridge — simple, wholesome food at its best.
Nutrition Per Serving
216
Calories
13g
Fat
4g
Saturates
3g
Sugars
245mg
Salt
18g
Protein
13g
Carbs
4g
Fibre
Ingredients
Switch measurement units
- 2 zucchinis medium, sliced into rounds
- 2 tablespoons extra virgin olive oil
- 8 baby zucchinis with flowers removed and zucchini sliced
- Pinch sea salt
- 1 basil generous handful
- 6 eggs large, organic or free range
- 30 g parmesan grated, optional
- 60 g goats’ feta see notes
- 1 lemon
Method
- PREHEAT your oven to 200°C fan forced.
- LIGHTLY SAUTE the zucchini, including the baby ones for 6 minutes over a gentle heat with a splash of olive oil and a pinch of salt until just tender. Fold in the basil leaves, then set aside.
- LIGHTLY BEAT the eggs with a pinch of salt and the parmesan, then pour over the zucchini and basil in the pan.
- DECORATE the top with zucchini flowers and dollops of goat’s cheese.
- BAKE for 10 - 15 minutes or until the frittata is just set. You don’t want to overcook your eggs.
- REMOVE from the oven and squeeze over a little lemon juice before serving.
- ENJOY WARM or cold.
Serve with generous dollops of thick Greek yoghurt and extra lemon plus good quality sourdough or flatbread. Feta can be replaced with ricotta, buffalo mozzarella or silken tofu if dairy free.
