Friday, August 1, 2014

Zucchini Frittata


Source:  Everyday Food magazine, May 2005

1 t. olive oil
10 large eggs
1/2 c. grated Parmesan cheese
1 1/2 t. coarse salt
1/4 t. ground pepper

Preheat oven to 400 degrees.  Brush a 9 1/2" deep-dish pie plate with 1 t. olive oil.  Drain any liquid from roasted zucchini, onion, and peppers (if leftover from previous meal); place in pie plate.

In a large bowl, beat eggs with grated Parmesan cheese, coarse salt, and ground pepper; pour over vegetables.

Bake until top is golden and center is set, 35-40 minutes; cool 5 minutes before serving.

Note:  This recipe halves nicely.  Simply use a small pie plate and bake for 15-20 min.

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