Keto Zucchini Frittata
Want a keto zucchini frittata that screams “I’m fancy, but low effort”? This vegan version flips traditional eggs into plant-powered perfection. It packs fresh zucchini and creamy texture without any animal drama. You get vibrant veggies, protein punch, and that perfect savory bite to kickstart your day. No mess, no stress—just simple, speedy cooking that even your busiest mornings will adore. Breakfast just got a makeover, and yes, it’s as delicious as it sounds. Get ready to serve up a slice of guilt-free indulgence with this easy, cheesy (vegan cheese, obviously) zucchini delight.
Keto Zucchini Frittata
This vegan keto zucchini frittata blends fresh squash and creamy goodness into a savory, low-carb meal.
Ingredients
- 2 medium zucchinis grated
- 1 cup chickpea flour
- 1/2 cup unsweetened plant-based milk
- 1/4 cup nutritional yeast
- 1/4 cup diced onion
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs optional
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion in olive oil until soft.
- In a bowl, mix chickpea flour, plant milk, nutritional yeast, baking powder, garlic powder, salt, and pepper.
- Fold in grated zucchini and sautéed onion.
- Pour mixture into an oven-safe skillet or dish.
- Bake 20 minutes until golden and set.
- Let cool slightly, slice, and serve with fresh herbs.
Notes
Nutritional values per serving:
Vitamins and minerals (approximate % daily value per serving):
Additional notes/tips:
Add your favorite vegan cheese or fresh herbs for an extra flavor kick. Serve with avocado for creaminess.
- Calories: 230
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 9g
Vitamins and minerals (approximate % daily value per serving):
- Iron: 15%
- Calcium: 12%
- Vitamin C: 10%
- Magnesium: 10%
- Vitamin B6: 8%
Additional notes/tips:
Add your favorite vegan cheese or fresh herbs for an extra flavor kick. Serve with avocado for creaminess.
