Mexican Fritatta - Wheat Free/Grain Free/Sugar Free

Mexican Fritatta

You guessed it, more zucchini.  Seriously, I have tons.  The recipe suggested this would be spicy, but really, it wasn't that spicy.  But it makes a good medium to throw on salsa and guacamole.  Also, a good friend brought me something I'd never cooked with before - duck fat.  He lives near a duck farm and swears by their eggs, which are just big enough to make the equivalent of a 3 egg omelet.  I tried sauteing all the vegetables for this recipe in the duck fat and to me it tasted the same as butter.

2 C zucchini, sliced (I used yellow zucchini)
1/4 C onion
1 jalapeno
2 t duck fat (or butter or olive oil)
1 egg
2 T almond flour
1/4 C cheddar
salt and pepper to taste

Slice the zucchini, leaving the skin on if they are young.  Saute in the duck fat, if you don't have duck fat, use butter or olive oil.  When just starting to brown, remove to a bowl and lightly salt and pepper to taste.  Remove the stem end from the jalapeno and slice it into thin sticks.  Cut the onion into similar size pieces and saute both in the same pan.  Add to the zucchini.
Meanwhile in a small bowl, beat the egg and add almond flour and cheese.
Toss the vegetables and then add to a pie plate (I lined my pie plate with parchment because I have bad luck getting wheat free things to unstick, but I think it wasn't necessary in this case).  Pour over the egg mixture and bake at 350 degrees approximately 30 minutes - checking for firmness.  Serve in thick wedges with salsa, guacamole and sour cream.

Serves 4.  Calories: 78, 3 grams carbohydrates, 1 gram fiber.