Baked Italian Egg Zucchini and Scallion Frittata

4.2/5 rating (5 votes)
Baked Italian Egg Zucchini and Scallion Frittata

I always have zucchini on hand and especially in the summer. I can't grab enough at our local farmers markets. This Baked Italian Egg Zucchini and Scallion Frittata was so amazing and simple.

If you are looking for an Italian Paleo Recipe then here you go!  Love having my dried herbs on hand!  Thanks to Simply Organic...  xo

You can take slices of this frittata and serve slider (hamburg, lamb, or turkey) and enjoy or like we did with a perfect grilled rib eye! This frittata is perfect for breakfast or any meal. Enjoy



  • 1 large or 2 small zucchini, shredded (2 cups)
  • 6 large eggs
  • 2-3 scallions, green and white
  • 1/2 cup almond flour or 2 tablespoons coconut flour
  • 2 garlic cloves, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 2 tablespoons coconut oil or butter (melted)


  1. Preheat oven to 350 degrees.

  2. Place zucchini in food processor using the shredding attachment or my new handy salad express.

  3. Place into a colander to release its liquid for 10 minutes.  Or you can squeeze with a white dish towel.

  4.  In a mixing bowl whisk eggs.  Chop the scallions into thin slices and add to the bowl along with flour, onion powder, basil, salt and pepper.  Whisk together then add in zucchini.

  5. Take a baking dish and brush with oil or butter.

  6. Pour in your egg ingredients and bake for 34-40 minutes or until center is firm.

  7. Top with diced tomatoes, sliced avocado or salsa!


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