Remember this massive zucchini I saw at the farmer’s market a couple of weeks ago? I ended up grabbing one this weekend when I went back and I have been brainstorming recipes to put it to good use.
When I got home last night I wanted something that I could put together quickly for dinner and with a look in the fridge I saw all the makings of a great frittata! I adapted a recipe I saw in Light Cooking Magazine, and used fresh Summer vegetables like tomatoes, onions and some of that massive zucchini.
It ended up being a really easy and delish dinner that would be great for a Summer brunch as well.
What you’ll need
1 1/2 tbsp Olive Oil
1 cup Zucchini, diced
1/2 cup Red Bell Pepper, chopped
1/3 cup Onion, chopped
2 cloves Garlic, minced
1 tsp Dried Thyme
1/2 tsp Salt
1/4 tsp Freshly Ground Black Pepper
1/2 cup Grape Tomatoes, chopped
9 large Eggs
1/2 cup Reduced Fat Feta Cheese, crumbled
Heat olive oil in a cast iron skillet over medium heat. Add zucchini, bell pepper, onion, garlic, thyme, salt and pepper. Cover and cook for 7 minutes or until the vegetables are tender, stirring occasionally.
Sprinkle feta over the top of the frittata. Reduce heat, cover and cook for 15 minutes or until it is almost set in the center. Meanwhile, preheat the broiler.
This frittata is loaded with fresh flavour and you can make adjustments based on what vegetables you have available in your garden or at the local farmers market. You could add in spinach or fresh herbs as well.
The leftovers are great too – cold or reheated. This morning I took some of the leftovers and made a quick egg sandwich!
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