Roasted Artichoke and Zucchini Frittata

A savory frittata featuring the mellow, nutty flavor of artichoke hearts and the mild sweetness of zucchini. The artichokes and zucchini are first roasted to bring out their natural flavors, then baked with eggs until set. Fresh herbs or a hint of lemon can be added to brighten the dish, making this frittata a delightful spring breakfast or brunch item. It’s entirely grain-free and loaded with veggies that comply with SIBO Phase 2 guidelines.