Our little garden has produced lots of zucchini and I’m running out of ways to use it! This fritatta recipe is a favorite.
One small zucchini, sliced and quartered
half an onion
garlic
6-8 eggs (depending on the size of your saute pan*)
3/4 -1 cup half-half*
salt
pepper
favorite cheese shredded (I used fontina)
Saute the zucchini and onion in a olive oil until soft, add garlic and stir cooking for a minute or two. If it’s too dry add more oil a little at a time. You want it to slide out without sticking when you’re done. Meanwhile mix eggs, half-n-half, salt & pepper in a bowl. Pour egg mixture over veggies. Cook until mostly set. I lift up the edges and let the mixture go underneath until it’s cooked about 3/4 of the way and the top and center are a bit runny still. Add your shredded cheese and put under the broiler until firm. The eggs will puff slightly which is perfect! You need an oven safe, non-stick skillet.
Slide out onto platter & enjoy!
I make fritattas all the time, it’s much easier than trying to flip an omelet. Great for breakfast or brunch!
See you soon,
Susan
you’ve been bringing the yummy to every post lately! I’ve been lazy in the kitchen this week.