Weekend Recap- Vegetable Frittata

The Zucchini is taking front run on the blog these days, there’s just so much to pick from my garden.  It deserves it’s own page, a dedication to Zucchini everywhere!

These were heavy and meaty ones, which had to be used quickly as the heat will just destroy them after they are picked. Besides making eight loaves of bread this weekend, I made a bunch of my Frittata to use up all of this zucchini.
My Mother in Law gave me a recipe last year for her Mushroom Zucchini Frittata, it was one of my favorites, but then I lost the recipe and she hasn’t written it down since. After trying to re-create it about a dozen times I finally came up with something that stands up to hers.

Garden Fresh Vegetable Frittata


2 teaspoons olive oil
1/2 to 1 cup  chopped Zucchini (broccoli works well too)
1/2 cup fresh mushrooms
1/4 cup chopped onion
6 egg whites
3 eggs
2 tablespoons snipped fresh basil
Salt and pepper to taste (1/4 teaspoons works)
Shredded part skim mozzarella cheese

*sometimes I add about half a cup of finely chopped carrots,

Directions *Preheat oven at 350 if cooking completely in oven, or preheat broiler to finish off the top and brown cheese*
 In a medium sized cast iron skillet heat oil over med. heat. Add broccoli, mushrooms, carrots if using, and onion. Cook for about 7-8 minutes or until vegetables are tender crisp, making sure you stir occasionally. If the onions start to over brown, reduce the heat.
 In a medium bowl whisk the egg whites, eggs, basil, salt and pepper together. Pour egg mixture into the vegetables in the skillet. Cook over med. heat. As mixture sets, run a spatula around the edge and lift just a little so any uncooked portion can run underneath. When mixture sets and the surface  is nearly cooked sprinkle with cheese and  broil for about 2 minutes or until the top is brown. Sometimes I don’t  broil it, I just pour the egg mixture into the skillet and put the whole thing to bake in the oven for about 10 minutes at 350F or until it’s set completely.


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