What to do with all that Zucchini? Fritatta.

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