Zucchini Tomato Frittata with Feta

Ingredients

• 2 medium shredded zucchini (about 2 cups, shredded)
• 2 tbsp garlic-infused olive oil, separated
• 10 cherry or grape tomatoes, cut in half
• 4 eggs
• 8 egg whites
• 2/3 cup crumbled feta
• 1/4 cup milk
• 1/8-1/4 tsp red pepper flakes (optional)
• 6 medium basil leaves, sliced

Directions

1. Heat oven to 450.
2. Shred zucchini and sprinkle with kosher salt and pepper. Let sit and drain for 5-10 minutes.
3. In medium-sized, oven-safe frying pan, heat 1 tbsp olive oil over medium-high heat. Add cut tomatoes and drained zucchini, and cook for 5-10 minutes, stirring, until tomatoes are soft.
4. While zucchini and tomatoes cook, mix eggs, egg whites, feta, milk, and pepper flakes. 
5. Drain excess water from zucchini mixture (if any) return pan to stove top. 
6. Turn heat to high and pour egg mixture over zucchini. Mix gently with a fork. Cook 5 minutes.
7. Sprinkle basil over frittata and place pan in oven. Cook for 20-25 minutes, until light brown on top.

Adapted from https://www.furtherfood.com/recipe/zucchini-and-feta-frittata-low-fodmap-gut-healthy-low-carb-gluten-free/ and https://www.wholefoodbellies.com/zucchini-tomato-and-feta-frittata/