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. (375 mL) unpeeled zucchini, sliced into 1/2-in. (1.2 cm) rounds

1/3 c. (80 mL) finely chopped onion, minced

1 tbsp. (15 mL) butter or margarine

1 tsp. (5 mL) olive or canola oil

4 eggs, well beaten

1-to-2 tbsp. (15-to-30 mL) milk

1 tbsp. (15 mL) finely chopped parsley

1 tsp. (5 mL) dried or 1/2 tsp. (2.5 mL) fresh rosemary

1/2 tsp. (2.5 mL) salt

1/4 tsp. (1.2 mL) coarsely ground black pepper

1/4 c. (60 mL) shredded white cheese mixture including such cheeses as Mozzarella, Parmesan, Emmental, and Provolone

Preheat oven to 325 deg. F. In medium skillet over medium-high heat, gently sauté zucchini and onion in butter and oil, turning once, 5 min. or until tender. Transfer to lightly greased 1 qt. (1 L) oven-proof casserole (see Note).

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, sprinkling 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.

Another Note: For more zucchini recipes, see One Click: Zucchini.

Take one small zucchini ...

And a little onion ...

And a cappuccino ... Wha-??? No, no! Omit that!

Gently sauté zucchini and onion.

Whisk a few eggs with milk and herbs ...

And bathe the cooked zucchini and onion in this mixture.

Bake until almost - but not quite - done.

Top with cheese! Broil! Eat! Easy, wot?