In a mixing bowl, crack the eggs and add the heavy cream. Now season with salt & pepper, grated nutmeg, and turmeric, and whisk with a fork until frothy.
Add the grated cheddar cheese, chopped dill, and grated and squeezed zucchini to the bowl. Mix until well combined.
Heat the cast-iron skillet, then remove from the heat. Then add the olive oil to the skillet. Spread the mixture into the heated pan.
Bake the egg mixture for 20 minutes or until the top is golden brown in the preheated oven at 390°F (200°C).
Remove from the oven.
Cut a slice, and a healthy zucchini frittata is ready to serve you!
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Nutrition
Nutrition Facts
Keto Zucchini Frittata
Amount Per Serving
Calories 544Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 19g119%
Trans Fat 0.03g
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Cholesterol 397mg132%
Sodium 451mg20%
Potassium 580mg17%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 24g48%
Vitamin A 1509IU30%
Vitamin C 24mg29%
Calcium 423mg42%
Iron 3mg17%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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