Nickel Allergy Friendly Zucchini Herb Frittata

Total time30 min

Prep time10 min

Cook time20 min

Nickel Allergy Friendly Zucchini Herb Frittata

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

8 large eggs
¼ tsp fine sea salt
¼ tsp black pepper
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
2 medium zucchini (about 12 oz total), cut into ¼-inch half-moons
3 scallions, green tops only, thinly sliced
2 cloves garlic, minced
2 tbsp fresh basil, roughly chopped
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
2 tbsp fresh flat-leaf parsley, roughly chopped
1 tsp fresh thyme leaves
3 oz fresh mozzarella, torn into small pieces

Instructions

1
Position an oven rack in the upper-middle position and preheat the broiler to high.
2
Crack the eggs into a mixing bowl, add the salt and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Stir in the basil, parsley, and thyme. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!