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Low Carb Zucchini Frittata

Low Carb Zucchini and Bacon Frittata

Great low carb meal that works for breakfast, brunch, lunch or snacks
Course Breakfast, Lunch, snacks
Keyword frittata, low carb - keto, low carb breakfasts, low carb snacks
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6
Calories 213kcal
Author dorothy stainbrook



  • 4-5 strips bacon
  • 3 cups thinly sliced zucchini about 2 small zucchini
  • 4 green onions scallions, minced
  • 3 Tbsp minced fresh parsley
  • 8 eggs
  • 2/3 cup freshly grated Romano cheese Parmesan or another hard aged cheese is fine
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • dash of freshly ground black pepper
  • 1 tsp smoked paprika optional


  • Preheat oven to 350°Lightly grease 9-inch baking pan. Fry the bacon in a skillet and remove to plate covered with paper towels to drain. Drain some of the bacon grease from the skillet, leaving a thin coating of bacon grease in the skillet for cooking the frittata in.
  • Heat bacon grease in large skillet over medium heat. If you used a cast iron skillet for the bacon, it should still be hot as cast iron retains heat for quite a while. Add zucchini, onion and parsley and saute until softened, about 4-5 minutes. Remove vegetables from skillet and set aside.
  • In large bowl, use a whisk or fork to beat eggs with cheese and seasonings. Crumble the bacon and add to the bowl (amount of bacon depends on your taste). Add the zucchini/onion mixture to the bowl. Blend everything together in the bowl with a fork or slotted spoon or whisk
  • Pour egg mixture into previously greased baking pan and bake until just firm in center, about 20-25 minutes. Serve hot or cold.


Calories: 213kcal | Carbohydrates: 6g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 239mg | Sodium: 423mg | Potassium: 469mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1012IU | Vitamin C: 25mg | Calcium: 184mg | Iron: 2mg