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.
Zucchini Frittata is a simple baked egg dish with cheese and vegetables. Mix and match fresh seasonal vegetables for delicious results all year.
- 1 clove garlic
- 1 small yellow onion
- 1 medium-large zucchini
- 2 large leaves of Swiss chard or a handful of spinach
- 2 tablespoons vegetable oil
- 8 large eggs
- salt and pepper to taste
- 1 cup Parmesan cheese grated
- Preheat oven to 350 degrees. Grease an 8 or 9 inch square baking pan, pie tin, or 9 x 13 pan (will be very thin in this one).
- Process garlic in food processor until chopped. Cut onion and zucchini in chunks. Cut Swiss chard stems in 2 in lengths; cut leaves in 1 inch wide strips. Add onion, zucchini and chard stems to garlic and process with on-off bursts until coarsely chopped. Set aside. Process leaves with 3 long bursts or until coarsely chopped.
- Heat oil in wide frying pan over medium heat, add chopped vegetables. Stir occasionally. Cook for 5 minutes or until vegetables are slightly limp. Remove from heat and cool slightly.
- Process eggs, salt and pepper for 3 minutes. Add cheese and vegetables and process with 2 on-off bursts to mix. Pour unto buttered baking dish. Bake 30 minutes or until lightly browned.
Mix and match any fresh seasonal vegetables like asparagus in the spring, peppers in late summer and squash and turnips in the fall/winter. Any greens (beet, collard, kale, etc.) can be used instead of the chard or spinach.
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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!
~Audrey
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