Frittata with Zucchini and Herbs
This is a great summer dish using lots of garden zucchini and herbs. I made it with egg whites but whole eggs can be used and vegans can use Just Egg substitute. Here’s how I do it:
3 cloves garlic chopped fine
1 large zucchini sliced into thin rounds
1/2 cup egg whites or 6 whole eggs
bunch of fresh garden herbs I used sage, basil and parsley, roughly chopped
1/3 cup shaved Parmesan or Asiago cheese
In a large skillet add a few tbs olive oil heat then add the garlic simmer 2 mins then add the zucchini and simmer 5-8 mins till softened along with the fresh herbs and S&P to taste. Beat the eggs in a bowl I like to add a bit more S&P and some paprika and turmeric but that’s optional. Pour the beaten eggs into the skillet and cook till bottom firms up swirling the eggs till they firm then top with the shaved cheese and place under a low broiler and broil for 5-8 mins till the top is golden and bubbly. Remove from heat serve hot great with a salad and some crusty bread.