Zucchini Frittata Recipe

I love the idea of a frittata because it is less work than an omelet and less ingredients than something like a quiche. I just never have things on hand to make a crust and omelets are just very intimidating to me. So here we are with the perfect work around and still a really healthy option, the frittata. This recipe comes from Taste of Home in one of their “cooking for two” special edition magazines.

Now what’s nice about this recipe is that it is a great way to use that zucchini when your garden starts bursting at the seams, but it is also a great recipe to just throw in whatever veggies you have at the time. I’m sure it would be great with spinach, shaved brussels, mushrooms, corn. I also love any reason to use my cast iron skillet. This would even be great to make in the small cast iron pans and you can do a “build your own”. So many places you can take this recipe!



What you’ll need:
3 large eggs
1/4 tsp salt
1 tsp canola oil
1/2 chopped onion
1 cup coursely shredded zucchini
1/2 cup shredded Swiss cheese
Pepper to taste

1. Preheat oven to 350 degrees. Whisk together eggs and salt
2. In an 8in oven safe skillet coated with cooking spray, heat oil over medium heat, sauté onion and zucchini until crisp tender. Pour in the eggs. Cook until almost set, 5-6 minutes. Sprinkle with cheese.
3. Bake uncovered until cheese is melted, 4-5 minutes. Sprinkle with pepper if desired.