Baked Zucchini Frittata

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:


Pancakes

Gluten Free Blueberry Pancakes

Banana Split Pancakes

Gluten Free Crepes

Gluten Free Buttermilk Blueberry Pancakes

Gluten Free Banana Fritters




Egg Dishes

Eggs with Sweet Potatoes & Spinach

Hash Brown Egg Casserole

Cereals

Homemade & Low-Fat Peanut Coconut Granola


Breakfast Muffins

Banana Nut Muffins

Blueberry Muffins