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Super easy and seasonal low FODMAP zucchini and feta frittata. The perfect weeknight dinner for when you want something delicious in your gob as soon as possible, that won’t undo the efforts of that spin class you went to!
At their best from June – October, zucchinis are currently in season and give this frittata a fresh, delicate flavor, that’s perfect for warm late-spring evenings. Lemon zest and chilli flakes give zing and a bit of spiciness, but you could also add chopped fresh chilli if you’d like a bit more of a kick.
Further Food Commentary:
This low carb, protein packed frittata is an easy breakfast, lunch, or dinner option! Thanks to the delicious eggs, one serving of the frittata is jam packed with 9g of protein! The zucchini also contributes to the party with 21% of your daily Vitamin C needs and 18% of your daily Vitamin A needs (per serving). What I also love about this frittata is that you can use any veggies you want to jazz it up and keep the flavor profile interesting every time you make it!
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