Zucchini Frittata

Garden fresh zucchini are abundant and delicious right now—everyone’s gardens are overflowing with them.  Pair zucchini with eggs and Asiago cheese, and make a scrumptious frittata that highlights this vegetable’s subtle flavor.

This wonderful recipe lends itself to many variations.  Originally intended for using zucchini, I like to mix yellow squash with the zucchini, to make it more colorful, and nutritious.  Also if you’re counting calories, fat grams or cholesterol,  you can still get the same great results by using an egg substitute .    In place of the Asiago cheese, substitute grated Parmesan for a slightly different flavor.  You can also place a layer of fresh garden tomatoes on top, and this too provides some added color and nutrition.  So mix it up any way you please with what you have on hand, and it will still be successful and delicious.

I love to make frittatas because you can eat them for any meal, and they are so inexpensive to make.  It you have leftovers, they can be tomorrow’s  breakfast or lunch.  Perfect also for meatless meals, gluten free, and low carb diets.

Recipe:  ZUCCHINI FRITTATA

Yield:   4 – 5  servings

Ingredients;

My version uses a mix of yellow and zucchini squash.

• 2 tsp. olive oil
• 1 medium onion, diced
• 1  1/2 cups grated zucchini, or combination of zucchini and yellow squash
• 1/2 tsp. salt,  pepper to taste
• 4 large eggs
• 4 egg whites
• 1/4 cup grated Asiago cheese

Directions:

1.  Preheat the oven to 400*F.

2.   Heat oil in a 10-inch skillet over medium heat.  Stir in onion an cook until slightly golden, about 8 to 10 minutes.  Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3  minutes or until mixture dries up, stirring frequently.

Saute the vegetables and onion in a little olive oil.

3.  In a medium bowl, whisk eggs, egg whites, Asiago, salt and pepper.

4.  Pour the eggs into the skillet, making sure they cover all the vegetables.  (If using tomatoes arrange them on top and season with salt and pepper.)   When the edges begin to set (about 2 minutes) transfer skillet to the oven.  Bake for about 16 to 18 minutes, until frittata is completely cooked.

Pour the egg mixture over the vegetables in the skillet or a casserole.

5.  Remove from the oven and serve hot with tomato wedges or a salad on the side.

Golden with all the melted cheese.

I made a double recipe here, and baked it in a pyrex casserole, layering in the vegetables first and then pouring the egg mixture over the top.  It looks different because it is not in a skillet.

Cuts nicely and holds its shape.

SOURCE:     Vegetarian Pleasures,  by Jeanne Lemlin