Fall is almost here and if you're trying to figure out what to do with all those humongous zucchinis you have growing in your garden or that you picked up from the produce stand, here's an idea. A few weeks ago my daughter gave me some zucchini from the garden that we had worked together on in May. A few Saturdays ago I made this recipe for Baked Zucchini Frittata that I picked up at a Farmer's Market a few summers ago. It's great, and if you like, you can change out the zucchini for broccoli or something else duringthe winter time.
BAKED ZUCCHINI FRITTATA 1, Whisk together: 9-12 eggs, 1-2 cup of milk (this is something I like to do to make it creamier), 1/2 cup of Parmesan cheese (we've used other kinds), 1 t salt, and 1/4 t black pepper.
2. Prepare vegetables:
(1) Dice up 2-3 cups of zucchini
(2) Dice up 1/2 cup of onion
(3) Dice up 1 green pepper
(4) Mince 3 cloves of garlic
3. Saute vegetables: Put 2 T of olive oil into a large skillet and saute onion, pepper, and zucchini until softened. Add 1 t thyme or 1 T fresh and the garlic and stir for 1 more minute.
4. Combine: Put the vegetables on the bottom of a greased 9 x 13 glass pan. Pour the egg mixture over the top. Bake at 350 for 35-40 minutes. Check and make sure it's done by inserting a knife and seeing if it comes out clean.
Other breakfast recipes on this blog:
Gluten Free Blueberry Pancakes
Banana Split Pancakes
Gluten Free Crepes
Gluten Free Buttermilk Blueberry Pancakes
Gluten Free Banana Fritters
Eggs with Sweet Potatoes & Spinach
Hash Brown Egg Casserole
Homemade & Low-Fat Peanut Coconut Granola
Banana Nut Muffins