Sundried Tomato & Basil Frittata

Ingredients and Directions:

7 large eggs room temp

1/3 cup of heavy whipping cream

1/8 tsp garlic powder

¼ tsp salt (or to taste)

½ tsp black pepper (put half in eggs and half sprinkled on top)

8oz chopped zucchini

3oz thinly sliced red onion

2 cups spinach (baby spinach, regular or Tuscan)

1 tbsp unsalted Butter

2 tbsp olive oil

8 pieces of sundried tomato. chopped

4oz mozzarella pearls

5 basil leaves chopped or torn

Pre heat oven to 375°. Using a cast iron skillet or a deep pie dish, place 1 tbsp butter in it and allow to melt in oven while preheating. In a bowl, whisk together spices, eggs and heavy whipping cream until light and airy. Remove dish from oven, make sure butter spreads all over dish and up the edges. Layer Spinach, Zucchini, onions then pour egg mixture over and use remaining Pepper and salt (if needed) and Drizzle 2tbsp of olive oil over top. Place in oven and bake for 60-65 minutes. Halfway through sprinkle sundried tomatoes and mozzarella. To prevent tomatoes from charing you can place tin foil tent over top. Once center is cooked remove from oven and sprinkle basil over top. Serve warm and ENJOY!  

Makes 6 servings

Macros Per serving: 266Cal, 22G Fat, 12G Protein, 4g net carbs

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