Zucchini Frittata Loaf

Brunch anyone?  This easy, one-bowl frittata hits the spot, and on top of being delicious it’s loaded with Vitamin B6 (from zucchini!) and protein. Plus it’s really simple to make it vegan! This recipe works well with eggs or with an egg substitute like  “Simply Egg” or “JustEgg”.

Ingredients

4 zucchini, grated, excess water pressed out
12 eggs, whipped, or appropriate amount of egg substitute of your choice
2 Tbsp fresh thyme
6 scallions, chopped
1 tsp garlic powder
¼ tsp salt

Directions

Set oven to 375F.  In a large bowl, mix all ingredients and pour into a parchment-lined, 9x5-inch loaf pan. Bake 1 hour or until egg is set. Slice and serve warm with salt and pepper.