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
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.