Recipe Talk

I think the recipe was in this series of cooking magazines. It had zucchini, tomatoes, eggs, cheese and maybe ricotta,

Zucchini Frittata

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Quick and easy frittata, makes great use of leftover veggies.

Author: Dorothy Papina

Recipe type: Main

Serves: 6-8

Ingredients
•Olive Oil
•1 cup chopped onion
•2-3 cloves garlic, chopped
•1 lb zucchini sliced
•¾ cup shredded cheddar (or your favorite cheese)
•6 jumbo eggs (or 8 large)
•2 tbsp milk
•1 tsp thyme
•Salt & Pepper

Instructions
1.Preheat oven to 350F.
2.In a large, oven-proof frying pan, sauté onion and garlic in enough olive oil to coat pan. Add zucchini and stir until onions are translucent and zucchini is mostly cooked. If you do not have an oven proof pan, at this point you should transfer the mixture into a baking dish.
3.Cover mixture with shredded cheese.
4.In a large bowl, beat eggs with milk, thyme and salt and pepper to taste. Keep in mind that the cheese is adding saltiness too. Pour egg mixture evenly over zucchini.
5.Bake 45-50 minutes or until done (top should be golden).

Notes

In the pictures you'll see I used a fancy shredded Mexican trio. This dish can be made with virtually any vegetable and any cheese--try mixing it up to suit your tastes!

Recipe by Webicurean at http://blog.webicurean.com/2012/07/29/new-beginnings-a-zucchini-frittata/