Thursday, September 23, 2010

Zucchini & Sun Dried Tomato Frittata

Making a frittata is a quick & easy way to mix up a usual menu. Serve as an unexpected side dish for dinner, then reheat leftovers the next morning in the oven for an elegant start to your weekday.

Look up local Mass farmers markets, and swap out ingredients to showcase your fresh finds!
  • 3 eggs
  • 1/4 cup milk
  • 1 medium zucchini
  • handful sun dried tomatoes
  • 1/4 white/yellow onion
  • 1 tsp garlic, minced
  • parmesan cheese
  • 2 tbsp butter
  • addition butter for greasing pan
Preheat oven to 350 degrees. Chop the zucchini, onion and sun-dried tomatoes into small chunks, as pictured. Add minced garlic to pan and saute for 30 seconds.**I spaced on taking pictures of me sauteing any veggies** Add onion & zucchini. Saute 5 minutes. Add tomatoes and saute for additional 2 minutes, until veggies start to soften. Remove from heat.

In a bowl, beat eggs and milk together. You could opt to do only egg whites, but since this recipe is full of healthy veggies, I kept the yolks for extra protein to keep me feeling full.

Grease a small casserole dish with butter and arrange sauteed veggies in a single layer. Pour in egg & milk mixture. Bake for 18 minutes. Grate a sprinkling of fresh parmesan cheese over the frittata. Return to the oven for an additional 4 minutes. Egg mixture should be completely set.

Give the frittata a couple minutes to cool before slicing and serving. Preheat leftovers in a preheated oven at 350 degrees for 5-7 minutes.

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