Spinach Zucchini Frittata

By Lucy Olschan August 9, 2014

Prep Time : 5 minutes. Cook Time : 20 minutes Yield : 2-3 servings Allergens : dairy

Ingredients

Large Eggs - 5
Zucchini - 1/2 diced
Fresh Baby Spinach - 1 cup
Vidalia Onion - half of a medium onion, diced
Butter - 1 tablespoon
Red Pepper - half, diced
Milk - 2 table spoons
Shredded Cheese - 1 cup divided - my favorites are the mac & cheese blend or the italian blend
salt and pepper - to taste
Dried Oregano - 1/2 teaspoon
Dried Basil - 1/2 teaspoon
Garlic and Onion Powder - 1/2 teaspoon

Instructions

Heat an ovenproof nonstick skillet (with a metal handle) over medium-high heat and add the butter until melted. Add the diced onion and cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add diced or julienned (cut in tiny strips, I use mandoline slicer for this) zucchini and cook until tender, about 6 minutes more. Add the diced pepper.

In the meantime, break the eggs into ad bowl. Add the salt, pepper, oregano, basil, onion and garlic powder, milk and half the cheese. Whisk until combined.

Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, stirring constantly to combine. Add the spinach leaves and stir in until wilted. Cook until eggs are almost set, but somewhat runny. Even out the top with a spatula and sprinkle with the remaining cheese. Broil, 5 to 7 inches from the heat, until the eggs are completely set and the cheese creates a golden brown crust on top, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet. I love to serve with a side of fresh, seasonal fruit or tomato slices.

So, I generally don’t care for trends (just can’t seem to get on the kale band wagon), but I totally fell for the frittata craze. Frittata is basically a lazy-man’s omelette or a crust-less quiche. I also love its versatility – I call my prep “fridge diving”. You have a basic mixture of eggs and then you can add anything your heart desires or fridge provides for. I generally like to use some meat, breakfast sausage or a diced ham, and always like to add some red pepper or diced tomato for a pop of color. It’s just as easy as making some scrambled eggs, but so much tastier. It’s also very easy to adjust how many people you are cooking for. I love to prepare it for a crowd for a brunch, just adjust the quantity of the ingredients, use about 12-14 eggs and use a large pan. For the two of us, I use a small 6 inch pan. This morning, I have some left over spinach and zucchini from last night’s dinner, so here we go.

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