October 10, 2015

Still Have Lots of Zucchini? Make Frittata!

zucchini squash fresh from the gardenby  Toni Leland

Years ago, a sorority sister served this dish at our monthly luncheon meeting and everyone HAD to have the recipe!

What's a frittata? Any mixture of ingredients bound with eggs and either sautéed or baked. A perfect venue for all that zucchini!

I guess I'd better admit that I never follow a recipe to the letter. Don't ask me why--it just seems to happen that way. Sometimes there'll be one ingredient I don't like (PEAS!), or the combination of ingredients will seem to lend itself to a different herb or spice, and often, I want to reduce the fat content to accommodate whatever current weight-loss diet I'm struggling to maintain.

This dish not only tastes fabulous, it's beautiful to look at with the various shades of green and gold glistening in olive oil. Hungry? Try this for a light supper and it will become one of your favorites too. Or surprise everyone with a nutritious, different hot breakfast!
frittata made with fresh zucchini squash 
Sorority Frittata
Serves 6
Time: about 55 minutes

1/4 cup olive oil
6-8 slices bacon, diced (OR use 1 cup diced low fat, low sodium ham)
1 sm onion, chopped
2 med zucchini, cut into slices and halved
12 med mushrooms, sliced
10 oz pkg. frozen spinach, thawed and well-drained
5 med eggs, whipped (OR use egg substitute for part or all of this ingredient)
1/2 c Parmesan cheese, shredded
1 tsp garlic powder (or to taste)
salt & black pepper to taste
    nutritional data for zucchini squash frittata
  1. In a large mixing bowl, whip the eggs and cheese with the garlic powder, salt and pepper. Set aside.
  2. In heavy skillet, heat 1/4 cup of olive oil and add the bacon; cook until fat is rendered.
  3. Note: If using ham, just sauté until it begins to brown.
  4. Remove bacon or ham from skillet and set aside.
  5. Add zucchini, onion, mushrooms, and spinach to the oil and sauté until al dente (almost cooked, but still firm).
  6. Quickly add the vegetable mixture to the egg mixture in the bowl. Mix well immediately, as the hot vegetables will begin to cook the eggs.
  7. Return the skillet to a medium-high burner and add the remaining 1/4 cup olive oil.
  8. Pour the egg/vegetable mixture into the skillet. Immediately stir and turn until mixture is slightly firm and the eggs are cooked.
  9. Note: The goal here is to coat all the vegetables with the egg mixture. Don't overcook!
  10. Remove from heat and transfer to serving bowl. Sprinkle with additional Parmesan cheese.

Serve with crusty bread and a glass of crisp white wine. Yum!

1 comment:

  1. Toni shared this recipe with me recently (when I had an abundance of zucchini!), and it was wonderful. It works for breakfast, lunch, or dinner, and keeps very well if you have leftovers. Thanks, Toni!