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Italian Vegetable Fritatta

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Our garden is bursting with zucchini! I’ve sauteed it, made ratatouille, attempted zucchini noodles, and baked it with parmesan. I love cutting it into thin matchsticks and eating it raw in a veggie wrap or on a salad for lunch. I’ve also made loaf after loaf of zucchini bread, trying some new recipes (like this whole wheat blueberry pecan zucchini bread – yum!) as well as making the traditional favorite.  But, as much as I love zucchini bread, there’s only so much that we can eat. That’s where this recipe comes in! This fritatta is so flavorful and delicious it has become my new favorite. The pepper gives it a little kick that is balanced perfectly by the flavors of the basil, tomatoes, and zucchini. It’s very filling too!

Enjoy!
Carol

Italian Vegetable Fritatta
Serves 6
A delicious dish for any time of day!
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Ingredients
  1. 2 teaspoons olive oil
  2. 1 small onion, thinly sliced
  3. 1 small zucchini, sliced into thin rounds
  4. 1 garlic clove, finely chopped
  5. 1/2 cup grape tomatoes, halved
  6. 2 tablespoons thinly sliced fresh basil
  7. 1/2 teaspoon salt
  8. 1 teaspoon ground black pepper
  9. 8 large eggs
  10. 2 tablespoons skim milk
  11. 2 tablespoons grated Parmesan cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. In a nonstick, ovenproof skillet, heat oil over medium-high heat. Saute onion and zucchini until tender, 3 to 4 minutes. Add the garlic, tomatoes, basil, 1/4 teaspoon of the salt, and 1/2 teaspoon of the pepper. Cook, stirring, for one minute.
  3. Whisk eggs, milk, and remaining salt and pepper in a bowl. Stir in the Parmesan. Pour egg mixture into skillet over the vegetables. Cook until eggs begin to set, about 2 minutes. Transfer the skillet to the oven and bake until fritatta is completely set, 10-15 minutes.
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Categories: Food

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