Zucchini Frittata, an Anytime Dish

Zucchini, this Week’s Vegetable

This week’s vegetable is an easy one to have available because it is accessible year round and keeps well in the refrigerator for several days.  Routinely, I have about three different ways to serve them.   However, I most often include zucchini in a frittata.  A frittata is a special breakfast in our home, but it is so hearty that it is also an excellent choice for brunch or dinner.

I don’t generally follow a recipe for my frittatas, so the ingredients can vary.  Most often though, I include zucchini or summer squash.  However, either type of squash works well in a frittata.

Special Equipment

I have always made my frittatas in an iron skillet.  So, for me, it would feel unnatural to use anything else.  But, any skillet or pan that can go from stovetop to oven could be used.   My choice though,  will always be an iron skillet.

Frittata Possibilities

Eggs are the only absolute necessity in a frittata, everything else can vary.  Butter or oil will work, but I prefer butter.  Olive oil is, of course, a healthier choice.  The sky is the limit with vegetables because they are cooked until tender crisp on the stovetop.    Any cheese that you like will also do just fine.  Lastly, a variety of seasonings work well in a frittata, such as basil, oregano, dill, thyme, cayenne pepper, or chives.

Zucchini Frittata Recipe

Ingredients

2 Tbsp Butter or Olive Oil
1 c. Zucchini, diced
1/2 c. Onion, diced
1/2 c. Red Bell Pepper, diced
Salt and Pepper to taste
1/8 tsp Accent
1/2 tsp Basil
1/2 cup Cherry Tomatoes
6 Large Eggs, Slightly beaten
3/4 c. Gruyere & Swiss Blend Cheese, shredded

Directions

Preheat oven to 350 degrees.

Melt butter in ovenproof skillet over stovetop.  Add all vegetables except tomatoes and cook over medium-high heat until tender-crisp.   Add desired salt and pepper.  Sprinkle Accent and Italian Seasoning over vegetables.  Lastly, add whole cherry tomatoes and distribute them evenly in skillet.

Next, pour beaten eggs evenly over vegetables; do not stir.  Sprinkle cheese over top.  Place skillet into preheated oven and cook for approximately 18 minutes or until eggs are firm.

Optional Garnishes

Salsa, Tomato or Green Chili
Avocado Slices

This Frittata Version

This was my first time using the Gruyere/Swiss blend cheese and green chili salsa.  It gave it a bit of a different taste, more complex, but we really liked it.

Because there was no previous recipe, I adjusted my estimated measurements for several ingredients as I prepared it.   I must say, this was a delicious meal.  My husband agreed!

Good Friends Good Food Blogs (GFGF)

Check out other zucchini dishes by my GFGF friends.  I have been very impressed by their cooking expertise because of all the cool ways they have prepared vegetables so far.

Ellen’s Zucchini Bread

Kayte’s Grilled Zucchini with Red Onion and Feta

Margaret’s PHO-GA

Nancy

Peggy’s Chicken Zucchini Casserole

Ulrike’s Baked Courgettes/ Zucchini with Minced Meat

In Conclusion

If you have never made a frittata, they are a marvelous way to turn a variety of on-hand vegetables into a quick and delicious  meal.    Zucchini is an excellent vegetable because it can be kept in your vegetable bin ready to make a delicious frittata happen.

Lastly, if you would like to check out other vegetables prepared by our cooking group, see my page,  Vegetables with Good Friends, Good Food.

Happy  Cooking Y’all