Zucchini & Goat Cheese Frittata
20 minutes + Cook time 40 minutes
GF + Low Carb
This recipe is great for a family dinner or cold the next day for kid’s school lunches. I love baking it in mini moulds with fun shapes–making it a little more exciting and practical to eat as finger food. If you are looking to buy some oven moulds I got mine from an Australian company called We Might Be Tiny. Otherwise, you can use any oven-proof silicone moulds or large baking tray if you are not making it for kids ;)
1 garlic clove
1 tbsp extra virgin coconut oil
6 large zucchinis
6 pasture-raised eggs
100 g goat cheese
½ tsp nutmeg
½ tsp garam masala
Preheat the oven to 185 C (365 F). In a large saucepan, add the coconut oil and the chopped garlic, and cook until soft in low heat.
Wash and peel the zucchinis and slice them into thin round slices. Add to the saucepan and cook with a lid until the zucchinis are soft. Stir every now and then. If needed, add a little bit of water to the saucepan so that the vegetables don’t stick to the pan.
In a large bowl, whisk the eggs, add the nutmeg and garam masala. Finally, add the cooked zucchinis and the goat cheese in small chunks. Mix gently.
Choose a medium-sized oven baking tray–any shape works. Cover the base with a light layer of unmelted coconut oil (use your fingers as if you were coating with butter), so that the frittata doesn’t stick and pour in ¾ of the mixture.
Pour the rest of the mixture into the individual moulds for the kids' lunches.
Bake for 40 minutes or until golden.