Spiralized Zucchini Frittata
- Zoodle Frittata
- 1 pound zucchini, spiralized using the 2mm blade
- 1⅓ cups garbanzo bean flour
- 2 tablespoons arrowroot
- 2 tablespoons nutritional yeast
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon baking powder
- 1¾ cups vegetable stock
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari
- 2 teaspoons Dijon mustard
- ½ cup roughly chopped fresh basil
- Heirloom Tomato Relish
- 2 heirloom tomatoes, diced
- 1 shallot, diced
- ½ teaspoon salt
- 1 tablespoon balsamic vinegar
- 2 teaspoons olive oil
- ¼ teaspoon ground black pepper
- Preheat oven to 350°F (180°C) and lightly grease an 8-inch round springform pan.
- In a large bowl, mix all the dry ingredients together: the arrowroot, nutritional yeast, thyme, paprika, and baking soda, stirring well to distribute the seasonings evenly throughout the mixture.
- In a separate bowl, whisk the vegetable stock, olive oil, soy sauce, and mustard until smooth before pouring the liquid into the bowl of dry ingredients. Whisk vigorously until the batter is smooth. Add the zucchini and basil, stirring with a wide spatula to incorporate.
- Transfer to your prepared pan and bake for 50 – 60 minutes, until the filling appears set and is lightly browned on top. Let cool for at least 15 minutes before slicing; allow more time for the frittata to fully set to make cleaner slices. Enjoy either warm or at room temperature.
- White the frittata is in the oven, start working on the tomato relish. Mix together the tomatoes, shallots, and salt, and let sit for 30 minutes for the flavors to meld. Drain the excess liquid before adding in the balsamic vinegar, olive oil, and pepper right before serving.
- Remove the frittata from the oven, divide into 8 slices; spoon relish over the top of frittata slices or serve on the side.
You can substitute your favorite seasonal vegetable in place of the zucchini. Cooking with vegetables can be really fun once you get the hang of using basic recipes like this one! You can go ahead and make this frittata in the morning and enjoy it as a healthy snack throughout the day.
What others are saying
Randall Hauk says:
A bit of advice for you: double your batch of tomato relish because you'll want to use it on sandwiches too. I don't remember where I was tipped-off to the deliciousness of zucchini and eggs, but ever since that day, it's been a regular treat for me. I normally just pan-fry them together in a scramble, but this is a terrific option, too. Might even have to go a step further and try it in a prepared pie shell. For now, this is good enough though. Full marks!
Jessica Scott says:
This was a delicious frittata and I love that I got to use my new spiralizer to make it! My husband has been on a no meat diet, so when I made this for him he was so happy! The tomatoes relish was also fantastic! Bravo!