Frittata with Zoodles and Herbs
In many ways, frittatas are the ultimate breakfast. In addition to being totally portable, they provide a healthy dose of both protein and veggies. We love the combination of tender zucchini and fragrant basil in this one.
1 pinch salt
½ clove garlic, grated
1 scallion, green and bulb, thinly sliced
1 small handful fresh basil leaves, torn
1 cup spiralized zucchini
2 tablespoons extra virgin olive oil
1. In a small mixing bowl, beat the eggs and add the grated garlic, scallions, and basil. Season with salt and pepper.
2. Heat the olive oil over medium-high heat in a small nonstick pan and gently sweat the spiralized zucchini for 3 minutes, until wilted and cooked through.
3. Add the eggs and fold the edges to distribute the eggs. Cook until set, about 4 minutes, then carefully flip and cook the other side until cooked through, about 3 minutes. Serve immediately.
Originally featured in 3 Easy, Delicious, Hearty, Savory Breakfasts for Any Time of Day