Shredded Zucchini Frittata Elaine & Craig
This is great for a brunch or a light dinner.
3 tablespoons oil, divided
1 small onion, chopped (1/2 cup)
1 medium clove garlic, crushed or chopped
3 small zucchini, shredded
1/4 cup grated Parmesan cheese
1/4 teaspoon salt, or to taste
Freshly ground black pepper, to taste
In a heavy 6- to 7-inch skillet, heat 2 tablespoons oil. Saute onion and garlic
until tender, stirring occasionally. Increase heat; add zucchini and saute until
almost tender, stirring frequently. In bowl, beat eggs slightly; stir in cheese,
salt and pepper. Add to zucchini mixture, reducing heat. Cover and cook until
eggs are set on the bottom. Loosen sides and bottom, then invert onto warm
plate. Add remaining 1-tablespoon oil to skillet. Slide frittata back into skillet.
Cover and cook until set. Cut into wedges.
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