I have been a little frittata crazy around here lately. I mean really…how have I not discovered how super easy and yummy this can be? And it’s a great use for little bits of meat, veggies, and herbs left over in the frig! I have tried several variations but this is one of my favorites so far. It will be a great use for zucchini when it starts coming in our garden. We always have WAY more than we can eat! For this recipe, I actually used zucchini that I shredded and stuck in the freezer last summer. Anyway…give it a try and experiment with your own favorite combinations!
- 2 c shredded zucchini
- 1 tsp salt
- handful of mushrooms, chopped
- 2 tbsp chives
- 1/4 c each dill and parsley. chopped
- 1/2 italian blend shredded cheese
- 8 eggs, beaten
- salt and pepper to taste
- olive oil for sautéing
Preheat oven to 400°. Place shredded zucchini in a colander and sprinkle with 1 tsp salt. Let sit for 15 minutes or so and then squeeze zucchini to remove as much water as possible. Beat eggs and season with salt and pepper. Set aside. In a 12-inch oven proof skillet (I used a cast iron skillet) sauté mushrooms and zucchini in olive oil for several minutes. Add chives, dill, and parsley. Sauté 1 minute more. Spread veggies and herbs evenly around the bottom of the pan. Sprinkle with 1/2 c cheese. Add beaten eggs and swirl the pan to spread eggs evenly. Cook 3-4 minutes or until the eggs start to set on the edges. Transfer to 400° oven for 8-10 minutes. You can also broil for the last 1-2 minutes to brown the top a bit. Great for a light dinner and leftovers for breakfast the next day!
