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Saturday, February 28, 2009

Zucchini & Herb Frittata

Good morning. Did you sleep well lastnight?

I have a treat for you in honor of my love for the weekend breakfast.
This dish is somewhere between a moist frittata and a light souffle. You won't believe how easy it is to make and it is great for a brunch or lunch meal for a large group of people. The frittata can easily be made a day ahead as well and warmed in the oven when you are ready to eat.

Note: This dish can also be made with 4 cups of fresh spinach OR 2.5 cups of artichoke pieces instead of the zucchini...


* 3 cups shredded zucchini (about 4 medium sized ones)
* 1 large onion, chopped
* 2 cloves garlic, minced
* 3 Tbsp. smart balance (or butter, if you prefer)
* 4 egg beaters (or 6 egg whites or 4 eggs, if you prefer)
* 1/2 cup grated parmesan cheese
* 1/2 cup grated monterey jack cheese (or mozzarella)
* 1/2 tsp. salt
* 1/4 tsp. freshly ground black pepper
* 1/4 cup freshly chopped parsley
* 1 Tbsp. freshly chopped basil
* 2 Tbsp. freshly chopped chives (optional)


* Pre-heat oven to 350 degrees.
* In a skillet on medium heat, melt the smart balance (or butter) and saute the onion and garlic until tender and add zucchini shreds and saute for another 3 or 4 minutes until tender.
* In a large mixing bowl, combine egg beaters (or eggs), both cheeses, salt, pepper, parsley, basil and chives.
* Add zucchini mixture to the egg mixture and fold together gently.
* Pour into a 2-quart casserole dish and bake for 35-40 minutes.
* Allow at least 20 minutes to cool so it can set properly.


Zoomie said...

The bones of this frittata sound great, but I'm a little leary of butter subs - usually have lots of transfats and no flavor. Fats are okay in moderation - even though I don't use them in moderation! :-)

Zoomie said...

P.S. there's a vegan restaurant in Point Richmond, where I live, that just opened. If you get out to the East Bay, you might enjoy trying it.