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Zucchini Parmesan Frittata – Low Carb and Gluten-Free

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Zucchini Parmesan FrittataWhenever I am stumped for dinner, it’s eggs to the rescue.  They just make for such an easy, quick and delicious meal and I can always guarantee that everyone in my house will eat them.  I often do scrambled eggs when it’s just for the kids, but when it’s all of us, I usually do a frittata.  There are so many great ways to jazz up a frittata and I can often hide some veggies in there too.  Veggies that would normally have my kids putting up a fight seem to pass without complaint when in a frittata or some kind of crustless quiche.  It’s like the eggs themselves hide all evidence of the vegetables, even when they are really in plain sight.  Pure magic.  This Zucchini Parmesan Frittata is no exception.

As Kelapo Coconut’s resident guest blogger, I easily could have done all sweet, dessert type recipes.  Coconut oil lends itself so well to decadent, luscious desserts, so the temptation was to just keep on putting those type of recipes out for my and Kelapo’s readers.  But the truth is that extra virgin coconut oil is extremely versatile and I used it all the time in savoury cooking.  I stir-fry with it, I grease pans with it, and I very often cook my omelets and other egg dishes in it.  It gives egg recipes a wonderful rich flavour, and I wanted to highlight that fact it’s great for basic cooking, not just baking.  And as a saturated vegetable fat, it’s also remarkably stable when exposed to heat.

Zucchini Parmesan Frittata

So I decided to make a simple and easy but really delicious frittata with my extra virgin Kelapo Coconut oil.  This can easily serve 4 people as a main course when paired with a big salad and/or some sort of low carb, gluten-free bread.

Please head on over to check out my Zucchini Parmesan Frittata on the Kelapo Coconut blog.

Zucchini Parmesan Frittata

Serves 4.  Each serving has 4 g of carbs.

This post was sponsored by Kelapo.  All opinions are my own.

 

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. What an excellent idea, Carolyn…to feature your fave coconut oil in a savory cooking recipe. Veterans of this style of healthy cooking automatically reach for their organic EVCO. However, now, new readers or those new to using coconut oil in cooking will learn that they should give EVCO a try in savory cooking recipes with this great suggestion of yours. I will have to give Kelapo brand a try. I’m with you…eggs for dinner (fast, easy, healthy) is always the back-up plan!

    Reply

  18. Okay, I know you don’t have all day to answer my questions but I have just one more and then I promise (er – I think) I’m done. Coconut oil is a new thing for me too, but I find in our cold kitchen that it’s so hard I can barely scrape it out of the pot to measure it. I have microwaved it before, but I don’t like to do that if I can help it because I’m not sure it’s good. I’m guessing you’re in California and don’t have this problem, but … any tips? I started by putting it in the fridge because I thought I was supposed to and that made it impossible, but since then it hasn’t been much better this winter.

    (Coconut oil is special ordered too, as is molasses – grr)

    Reply

    • Ugh, I know. My kitchen is cold too, I am actually in Boston. I find that a VERY strong metal spoon (not the flimsy sort) is the best way to get it out of the jar. I often microwave it after I’ve scooped it out, to melt it for baked goods. I know it’s not easy, but it’s good stuff and gives wonderful flavour to some foods.

      Reply

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