Do you struggle to get your kids eating their veggies? Let me tell about this zucchini frittata!
In our Whole30 experience, this recipe has hands down been the biggest win for our family.
I literally said to Gabriel as I was shredding the zucchini for breakfast the first time I made it “the kids are never going to eat this”.
But they did – with enthusiasm!
I thought it was going to be one of those one-time deals, as it so often is, but a few days later, Garrett, my chief veggie hater, specifically asked for zucchini frittata for breakfast.
I nearly fainted, and I totally grinned from ear to ear. He may eat healthy snacks these days, but cooked veggies are another story altogether.
The thing is, zucchini doesn’t have a lot of flavor, so if you can get your kids to feel good about the color green, you’re golden!
Garrett also mentioned that he loved the sausage in it, and in full disclosure, he topped his servings with chunky salsa and Tony’s Creole seasoning ( topped mine with salsa too – yum!)
And yes, this is a whole30 recipe, so of course it doesn’t contain any cheese or other dairy, or many of the other things we think of as “fun food”. But it’s still incredibly good!
It’s all about the seasonings y’all.
Whole30 Zucchini Frittata
*If your kids don’t care for onion, substitute onion and oil with 3/4 teaspoon of onion powder
- Preheat oven to 375º
- Heat oil in a skillet and sauté onion until it becomes translucent
- Add the sausage to brown and crumble
- Meanwhile, beat eggs, and add seasonings.
- When sausage is cooked through, add to eggs along with shredded zucchini.
- Pour into a greased 8×8 inch pan
- Bake for 18-20 minutes until eggs are set in the middle
- Remove from oven and let rest for ten minutes before serving.
- Serve with salsa, guacamole, or your choice of topping.
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