This easy vegetable frittata can be made with all zucchini or part zucchini and part yellow squash. I use young zucchini and yellow squash that are about 1 inch in diameter. These smaller squash contain less moisture than larger zucchini, hold their shape better, and make a pretty frittata.
Reprinted from Gluten-Free Breakfast, Brunch, & Beyond, by Linda J. Amendt 2013 with permission from The Taunton Press
|Non-stick cooking spray, for the pan||1/4 cup whole milk or half and half|
|1 tablespoon unsalted butter||1/8 teaspoon table salt|
|1 1/2 tablespoons minced garlic||1/8 teaspoon freshly ground black pepper|
|1 1/2 cups thinly sliced small zucchini (2-3)||2/3 cup grated Gruyere cheese|
|8 large eggs||1/3 cup grated Parmesan cheese|
|1/3 cup sour cream|
Heat the oven to 350°F. Spray a 9-inch square or 10-inch round baking dish with nonstick cooking spray.
In a large frying pan, over medium heat, melt the butter. Add the garlic and sauté until tender, about 2 minutes. Add the zucchini to the pan, stir to combine, and cook for 1 minute. Remove the pan from the heat and set aside.
In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in the salt and pepper. Add the zucchini mixture and the Gruyère and Parmesan cheeses to the egg mixture and stir gently until combined. Pour into the prepared baking dish.
Bake for 25 to 30 minutes, or until the edges are puffed up and golden brown and the center is set. Remove the pan from the oven and cool on a wire rack for 5 minutes before cutting and serving.
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