Zucchini Frittata

I made a very low carb breakfast the other morning. The zucchini frittata recipe that I used was adapted from the Complete Candida Yeast Guidebook. This book was the basis that my husband used when he went on a candida cleanse a couple of years ago. Consequently he was cured of many of his allergies.

4 large eggs beaten until foamy
1 tbsp chopped fresh parsley (from garden)
1 tsp finely chopped dill weed  (from garden)
1/4 tsp paprika
1/4 tsp dried oregano
1/8 tsp sea salt
couple dashes cayenne
2 cups grated zucchini (slightly drained of juice)
1/3 cup chopped fresh chives (from garden)
1 tsp oil (olive oil) or butter 

Pre-heat broiler in oven. Melt butter or oil in cast iron skillet (or high heat pan) on burner on medium heat. Mix all ingredients in bowl.  Pour egg mixture in pan.  Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. When it is browned underneath place the pan in the oven on broil and let cook for 2-5 minutes or until fully cooked or dry and firm on top.

I served it with homemade yogurt topping. 
1 cup plain yogurt  (used fat-free but low-fat is recommended as well)
1 tbsp chopped dill
1/2 tsp garlic powder

It was a nice protein filled breakfast.

  

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