Zucchini & Broccoli Frittata Omelet

Frittata’s are Italian omelets with attitude.  They are easy to make and extremely versatile for both brunch and dinner.  Frittatas are a perfect no-meat meal and can be easily customized to your own taste.

Makes 4 servings

1 Tbs Olive Oil or Butter

1 Medium Yellow Onion (diced)

1 C Zucchini, (1 small) (shredded)

1 C Broccoli Florets

½ tsp Salt

Black Pepper (to taste)

6 Eggs

1/8 C Grated Italian Cheese

½ tsp Dried Parsley (or 1 ½ tsp fresh)

1 TBS Butter

Italian Bread or Baguette

Preheat the broiler to high.

NOTE: This recipe requires a medium sized, non-stick, frying pan that has a metal handle and is still in good to excellent condition.  You will be placing the pan under the broiler.  If the pan is old and scratched the frittata will stick.

Dice the onion very small.  In a medium non-stick frying pan, heat the olive oil or butter and cook the onions for 5 minutes on medium stirring frequently until they are light brown.  Add the zucchini, broccoli, salt, and pepper and cook until the broccoli and zucchini are tender. While the vegetables are cooking, whip the eggs in a medium bowl with the Italian cheese and the parsley until thoroughly mixed.

 Once the vegetables are cooked, add the vegetables to the egg mixture in the bowl and stir to make sure that the vegetables are coated with the egg. 

Heat your clean, oven-proof skillet over medium high heat on the stove and add the butter.  When the butter melts and is foaming lower the heat to medium and add the egg-vegetable mixture to the pan.  DO NOT STIR. Using a rubber spatula, run around the edge of the frittata periodically once the edges start to set. You should be able to get the spatula under the edge of the eggs.  The bottom should be a light brown at this time and the top will still have a little liquid.  Carefully place the pan in the oven about 6" from the broiler.  Keep it under the broiler until the eggs have set on the top of the frittata.  USING AN OVEN MIT, shake the pan to see if it looks firm. 

Carefully remove the frittata from the oven—the handle will be hot.  Place a large plate over the top of the frying pan and quickly flip the plate and frying pan over so that the bottom of the frittata is facing up.  Cut and serve immediately with a baguette.

* LEFTOVER VEGYS

One of the great things about frittatas is that you can use almost any fresh or leftover vegetable in them.  One of my family's favorite meals is grilled sausage with peppers and onions.  I will often have leftover peppers and onions and use them in a frittata for dinner the next night.  You can even add cooked, roasted potatoes that have been thinly sliced.  Only your imagination limits this dish.

OPTIONAL INGREDIENTS

• ½ C Mozzarella

• ½ C Asiago Cheese

• Bell Peppers

• Asparagus

• Spinach

• Sausage

• Potatoes

To print a copy of this recipe go to Zucchini & Broccoli Frittata