This makes a quick and simple brunch! It’s also a light but satisfying dinner when lunch is larger than usual.
1-1/2 c. unpeeled zucchini, sliced into 1/2-in. (1.2 cm) rounds
1/3 c. finely chopped onion, minced
1 tbsp. butter or margarine
1 tsp. olive or canola oil
4 eggs, well beaten
1-to-2 tbsp. milk
1 tbsp. finely chopped parsley
1 tsp. dried or 1/2 tsp. fresh rosemary
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1/4 c. shredded white cheese mixture including such cheeses as Mozzarella, Parmesan, Emmental, and Provolone
In a medium skillet over medium-high heat, gently sauté zucchini and onion in butter and oil, turning once, 5 minutes or until tender. Transfer to lightly greased 1 qt. (1 L) oven-proof casserole (see Note).
Preheat oven to 325 deg. F. In small bowl, combine eggs, milk, parsley, rosemary, salt and pepper. Pour over zucchini and onion. Bake, uncovered, 18-to-20 min. until mixture is set but center remains soft. Remove from oven and sprinkle top of frittata with cheese. Return frittata to oven, broiling 3 min. or until cheese melts and top is golden. Serves 2.
Note: I used a 3 c. (750 mL) casserole. Because our household has grown smaller over the years, many of my casseroles have, too. I also use my oven less and my toaster oven more.
|Take one small zucchini ...|
|And a little onion ...|
|And a cappuccino ... Wha-??? No, no, no! Omit that!|
|Gently sauté zucchini and onion.|
|Whisk a few eggs ...|
|And bathe the cooked zucchini and onion it it.|
|Bake until almost - but not quite - done.|
|Top with cheese! Broil! Eat! Easy, wot?|