Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon avocado oil
  • 1 small onion (minced)
  • 2 cloves garlic (minced)
  • 2 small zucchinis (spiralized (about 1 lb. total))
  • 2 cups cherry tomatoes (cut in half)
  • 8 large eggs
  • ½ teaspoon each: salt and pepper

Instruction

  • Heat the oil in a medium-sized non-stick or cast iron pan over medium-high heat. Add the onion and garlic and cook until it's transparent, about 5 minutes. Add the zucchini to the pan and let it cook until it begins to soften, about 3 minutes. Push the zucchini to the sides of the pan then add the cherry tomatoes to the middle. Cook until they begin to soften, about 2 minutes.
  • While the vegetables are cooking, whisk the eggs with the salt and pepper. With this many eggs, I like to do this in a blender as it is very quick to get them well whisked.
  • Mix the tomatoes and zoodles together in the pan then reduce the heat to medium-low. Pour the whisked eggs over the top then cover the pan. Let the frittata cook for 10-12 minutes, or until the eggs are set.