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Tuesday, April 8, 2014

Zucchini Frittata

This makes a quick and simple brunch! It’s also a light but satisfying dinner when lunch is larger than usual.
Zucchini Frittata:

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?

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