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1/1 Photo of Zucchini, Potato, and Dill Frittata - Vegan
After being given a 2 foot zucchini from someone's garden, I needed some ideas...SERIOUSLY. I decided to take the basic principle of my Sun-Dried Tomato & Roasted Pepper Frittata - Vegan, switch the veggies and the spice combination, and here was the result. A lovely light summery frittata, vegan style. For the onion, I used a vidalia. For the spice mixture, I used a combo of Pampered Chef all-purpose dill mix, a bit of 4S seasoned salt, and some Penzey's Fox Point Seasoning. I have tried to list the equivalents below using dried dill, onion and garlic powder. As always, fresh dill would be great in this too (1 TBSP).
Units: US | Metric
Serving Size: 1 (346 g)
Servings Per Recipe: 4