Go Back

Keto Zucchini Frittata

Emily Carter
This vegan keto zucchini frittata blends fresh squash and creamy goodness into a savory, low-carb meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 230 kcal

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:
  • 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.