Monday, July 28, 2014

Zucchini Basil Frittata

Happy Meatless Monday!
We make frittata's a few times a month on nights where time is especially short, or the fridge is especially empty. It is one thing I know everyone will eat, {even my picky toddlers} and the flavor combinations are endless. As long as you have eggs and milk, you can combine so many different veggies, meats, and cheeses and still have a great meal.

Our garden is is full of ripe veggies right now, and we have had some massive zucchini lately that I need to use up. They paired beautifully with sharp Dubliner cheese and fresh basil. We served it with a crusty sourdough and some fresh sliced tomatoes drizzled with olive oil. A perfectly simple weeknight dinner

**This recipe requires an oven-safe skillet **
Spray oil
½ onion, diced
1 cloves garlic, minced
1 small zucchini, diced
4 eggs
1/2 cup milk
6 fresh basil leaves, chopped1/4 cups sharp cheese, shredded
{I used Kerrygold Dubliner. A sharp sharp cheddar/parmesan combo would be divine as well}

Preheat the oven to 375°F.
Spray a little oil into a skillet, and cook the onion, garlic and zucchini over a medium-low heat for 5 minutes, until soft and transparent.
Meanwhile, lightly beat the eggs and milk with a little salt. {Salt helps break down the protein strands in eggs making them creamier and softer}
Pour the egg mixture over the cooked veggies.
Sprinkle on the shredded cheese, and basil.
Remove from heat, and place the skillet directly in the preheated oven.
Bake for 15 minutes, or until the egg is set and the top is just beginning to turn golden.

A one pan dinner makes clean-up quick and easy. And like always, it's ready to eat in 30 minutes or less.


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