Zucchini Frittata

Recipe by LizAnn
READY IN: 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the shredded zucchini in a towel or several layers of cheese cloth, gather ends and twist hard sqeezing out as much liquid as possible.
  • Heat oil and butter in a large oven proof skillet (I use cast iron) and saute onion and garlic for 30 seconds. Add the zucchini and cook the vegetables over moderately low heat, stirring often, until the zucchini is just tender. Pour off any liquid that collects in the pan.
  • Meanwhile, in a medium bowl, beat together eggs, milk, seasonings, and 2 Tbs. of the parmesean cheese.
  • Add to zucchini mixture, and cook, stirring often, until the eggs begin to set.
  • Sprinkle the Frittata with remainder parmesean cheese and place the pan under the broiler or in a very hot oven (500)until the top of the Frittata is lightly browned (this happens fast so keep a close watch so it doesn't burn).
  • Let stand a few minutes before slicing into wedges.
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