This Zucchini Frittata is a simple breakfast recipe that you can whip up on a weekend morning or maybe even for a special springtime brunch (*cough* Mother’s Day *cough*).
It originally came from the little cookbook that came with a food processor years ago. Don’t have a food processor? Just chop the vegetables by hand and whip with a whisk.
I have doubled and even tripled it and taken to pot lucks.
It can be adapted for specific diets. It is already low carb and gluten free. Use egg substitute and reduce the amount of cheese (or use low fat) to lower the overall fat content. Omit the cheese and it is casein free.
The vegetables listed are a suggestion. This recipe is at its best when you use what is fresh and in season. Or if you have a picky eater, like I do, add whatever they will eat. I removed the asparagus from his portion and sprinkled them on top of mine.
If you want it thin use a 13 x 9 pan, for thicker consider a 9 x 9 square or pie plate.
Hey Dads, I just thought of something! Maybe you and the kids could make this for Mom for Mother’s Day on May 12. Add some toast or a muffin, her favorite beverage and a nice homemade card and you will have one happy Mama in your house.
Until next time, happy eating!