March 19, 2013

zucchini frittata

It snowed today.  It was so pretty.  From where I sit at my desk, it looked like I was inside a snow globe.

But it's almost spring, so I'm turning my attention to spring vegetables like...  zucchini!  We made this frittata last weekend because we had a ton of zucchini on hand.  The recipe is super simple and it's packed with flavour.

Here's the recipe!

Zucchini Frittata
adapted from Meat Free Mondays Cookbook

7 small zucchinis, scrubbed, thinly sliced
1tbsp vegetable oil
1 garlic glove
6 large eggs
2 tbsp grated parmesan
salt & freshly ground pepper
1 tsp butter


Cook the zucchini in the oil on medium-high, in batches, until golden on both sides.  Set aside.  In the same pan, fry the garlic, 1 min.  In a small bowl, whisk the eggs with the cheese, salt and pepper.  In the same pan, melt the butter, then add the zucchini in layers, then pour the egg mixture on top.  Cook over low-medium heat for 3-4 minutes until the egg starts to set.  Transfer to the oven, and broil for about 5 minutes until the egg is golden on top.

Remove from the oven, and cut into slices.  Enjoy!

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