Total Time: 22 min
Prep Time: 10 min
Cook Time: 12 min
This zucchini frittata recipe is great for those days that you want something healthy and quick to eat.
- 6 large Wilcox eggs
- 4 tbsp. Tillamook butter
- 1 medium onion- thinly sliced
- 2 tbsp. fresh chopped parsley
- Morton Iodized salt/McCormick ground black pepper
- 1/3 cup Bel Gioioso shredded Parmesan cheese
- 3 zucchini – thinly sliced
- 2 garlic cloves – chopped
In a heavy skillet, melt butter. When butter is foaming, add onions. Saute onions over medium heat until transparent. Add zucchini, parsley, and garlic. Saute until lightly browned.
Mix eggs, cheese, salt and pepper. Add egg mixture to the heavy pan with zucchini. Cook over medium heat for about 5-6 minutes until the bottom of the frittata is brown. Using a large plate, flip the frittata over and brown the other side for 5-6 more minutes.
More about Zucchini
Zucchini, also referred as green Italian squash, is mostly used by home gardeners. It is versatile and can be used in many breads and desserts. The zucchini we use today is developed in Italy and is a summer squash. Zucchini means small squash in Italian. Christopher Columbus brought zucchini seeds to the Mediterranean region and Africa.