My garden is bursting with zucchini, I could almost say I don’t know what to do with it all. Almost- see I love when this happens. Having so much on my hands I need to come up with new fun recipes to b able to use it all up. It’s the best time of the growing season honestly, and it’s only the squash that’s lining up left and right so far! The rest will follow soon enough, but for now I’m dealing with the squash and zucchini.
This Frittata is really simple to make and can be a quick breakfast, brunch, side dish against a salad. It’s not a heavy meal but can easily make a nice light one on hot days when you really don’t feel like eating much. Packed full of vegetables you can add pretty much whatever is on hand. Frittata is not quiche, both requires eggs and meat, or vegetables plus addition of cheese but quiche is more of a custard base than anything. Quiche usually asks for milk or heavy cream that’s where it gets the richness from it. Frittata isn’t as creamy or custard like and has no crust like quiche. I like them both but Frittata in this house wins hands down for it’s versatility on to the recipe-
- 2 cups thinly sliced zucchini
- 1/4 cup onion chopped
- 1/2 cup chopped celery
- 1 garlic glove minced
- 1/2 cup mushrooms
- 1 cup store bought or homemade Bisquick ( you can find my homemade Bisquick here)
- 1/2 cup oil
- 4 eggs well beaten
- 1/2 cup Parmesan cheese
- salt and pepper to taste
- Preheat oven to 350F
- Spray a 9x13 pan with baking spray
- Mix the eggs, oil and Bisquick together. Sprinkle with salt and pepper, mix and then fold in the vegetables. It won't look like it will fit in the 9x13 pan, but it does, trust me. Once it's all mixed up pour into the prepared pan and spread. It will cook up, trust me!
- Bake for 30 minutes at 350 degrees
- You can mix up your vegetables, instead of adding chopped onions I added sliced ones to the top of the mixture once in the pan along with some sweet bell peppers. Asparagus, tomatoes, artichokes would even be a great addition.
Are you a Frittata or Quiche Fan?