Zucchini and Cheese Frittata
Zucchini and Cheese Frittata
This is a veggie full, healthy breakfast that my whole family loves. (My daughter says this tastes better than it looks…) We serve the frittata with butter or Cream Cheese on Circle Bread or gluten-free toast for my non-grain free family members. It is also a great snack throughout the day and can be eaten warm or at room temperature. Serves 3-4
Prep Time: 15 minutes Cook Time: 15 minutes
Ingredients:
1 TBSP extra virgin olive oil
1 TBSP grass-fed, cultured butter (or ghee)
¼ cup red onion, finely chopped
1 large zucchini, shredded — squeeze out some moisture
1 TBSP flat leaf parsley, chopped
1/3 cup shredded Monterey Jack cheese
6 eggs
1 tsp dried dill
Directions:
Preheat the oven to 375 degrees.
In a non-stick pan, heat the olive oil over medium heat and sauté the onion for 2-3 minutes. Add the zucchini and sauté for another 5-6 minutes.
While the zucchini mixture is cooking, whisk the eggs, parsley and dill weed together in a small bowl.
Add the 1 TBSP butter to the pan, and then pour eggs into the pan swirling the zucchini and eggs together. Let sit undisturbed for 2-3 minutes.
Gently lift edges of frittata and tilt pan to pour uncooked eggs into the bottom of the pan. Let sit for 1-2 more minutes.
Place the pan in the oven for 12-15 more minutes.
Cut into wedges and serve warm or at room temperature.
