Zucchini Tomato Pesto Frittata  (keto)

This makes an easy and tasty supper. Add a small salad and you’re done.

Zucchini Tomato Pesto Frittata  (keto)
4 servings // 546.4 calories, 47.2g fat, 22.5g protein, 7.4g net carbs

6 large eggs
1 cup organic heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup pesto, room temperature

2 ounces Kerrygold cheese, grated (about 1/2 cup) +2 tablespoons for topping
2 ounces crumbled feta cheese (about 1/2 cup) +2 tablespoons for topping
1 medium zucchini, sliced crosswise in 1/4-inch-thick rounds
10 ounces cherry tomatoes, halved

Preheat the oven to 350 degrees.

In a bowl, whisk together the eggs, cream, salt, pepper, garlic powder, and pesto. Stir in the cheddar and feta cheeses. Arrange first the sliced zucchini, then the tomatoes in the bottom of the pie pan and pour the filling over the top, tapping and shaking so the liquid settles.

Place the frittata on a rimmed baking sheet, sprinkle the top with the reserved cheddar and feta. Bake until the center is just set and top is golden, 35–40 minutes.