Can I make this frittata dairy-free?

Yes! To make this dairy-free and Whole30-compatible , substitute the mozzarella and Parmesan with a dairy-free cheese alternative , or omit cheese entirely. Replace the heavy cream with full-fat coconut milk for a creamy texture without dairy.

How do I store leftovers?

Refrigerate: Store in an airtight container for up to 4 days . Reheat in the microwave or oven at 300°F (150°C) until warm. Freeze: Slice the frittata into portions, wrap them tightly, and freeze for up to 2 months . Defrost in the fridge overnight before reheating.

Can I add other vegetables or protein?

Absolutely! This recipe is flexible, and you can customize it with your favorite low-carb ingredients . Try adding: Veggies: Spinach, mushrooms, bell peppers, or sun-dried tomatoes. Proteins: Cooked bacon, sausage, shredded chicken, or smoked salmon.

Can I make this frittata in advance?

Yes! You can prep the ingredients the night before , whisking the eggs and chopping the zucchini and basil. Store separately in the fridge, then assemble and bake fresh when ready. Alternatively, bake the frittata ahead and store it for meal prep .

Why did my frittata turn out watery?

This can happen if the zucchini releases too much moisture. To prevent this: Sauté the zucchini first to remove excess water. Pat it dry with a paper towel before adding it to the egg mixture.

Can I make this frittata in an air fryer or Instant Pot?

Yes! Air Fryer: Cook in a greased air fryer-safe pan at 350°F (175°C) for 12–15 minutes . Instant Pot: Pour into an oven-safe dish , place on a trivet with 1 cup of water , and cook on high pressure for 10 minutes , followed by a quick release .

How do I prevent the frittata from sticking?

Use an oven-safe non-stick skillet or coat your pan generously with olive oil, butter, or avocado oil . A well-greased pan ensures easy slicing and serving .

Keto Mozzarella Basil Zucchini Frittata

Description

This Keto Mozzarella Basil Zucchini Frittata is a quick, low-carb, high-protein meal that’s perfect for breakfast, brunch, or a light dinner. Made with fluffy eggs, fresh basil, and melty mozzarella, it’s a one-pan dish that’s both nutrient-dense and meal-prep friendly. Whether you’re following a keto, gluten-free, or low-carb diet, this frittata is a delicious and easy option for any time of the day.

Ingredients

6 large eggs
½ cup heavy cream
1 medium zucchini, thinly sliced
½ cup fresh mozzarella, shredded or cubed
¼ cup Parmesan cheese (optional)
2 tablespoons fresh basil, chopped
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) and grease an oven-safe skillet or baking dish.
Sauté the Zucchini: Heat olive oil in a skillet over medium heat, then sauté the sliced zucchini for 2–3 minutes until slightly softened.
Whisk the Eggs: In a bowl, whisk eggs, heavy cream, garlic powder, salt, and pepper until smooth.
Combine Everything: Stir in the mozzarella, Parmesan (if using), and basil into the egg mixture. Pour over the zucchini in the skillet.
Bake to Perfection: Transfer the skillet to the oven and bake for 18–20 minutes, or until the eggs are set. Broil for 1–2 minutes for a golden top.
Serve & Enjoy: Let the frittata rest for 5 minutes, then slice and serve warm.

Notes

Make it dairy-free: Swap heavy cream for coconut milk and use dairy-free cheese.
Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Meal Prep Tip: Slice and pack portions for a grab-and-go breakfast or lunch.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 1g
Sodium: 320mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 14g
Cholesterol: 220mg

Keywords: keto frittata, zucchini frittata, low-carb breakfast, mozzarella basil egg bake, healthy brunch recipe, high-protein keto meal, meal prep frittata