Baked Italian Egg, Zucchini, and Scallion Frittata

Ingredients

• 2 tablespoons coconut oil, melted
• 1 cup shredded zucchini
• 1 small yellow onion, or to taste, grated
• 6 large eggs
• 1/2 cup almond flour
• 2 green onions, thinly sliced, or to taste
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon sea salt
• 3/4 teaspoon freshly ground black pepper

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with coconut oil.

Drain zucchini and onion in a colander until no longer wet, about 10 minutes.

Beat eggs, almond flour, green onions, garlic, onion powder, basil, sea salt, and black pepper together in a large mixing bowl until smooth; stir zucchini and onion into the egg. Pour the egg mixture into the prepared baking dish.

Bake in preheated oven until set in the center, 35 to 40 minutes.