Prep Time minutes 15
Cook Time 20 minutes
|Prep Time minutes 15||Cook Time 20 minutes||Passive Time||Servings people|
This is one of my go to easy meals for a last minute invite for dinner, brunch or when I don’t have much active prep time. Instead of the traditional method of making a frittata in a pan on the stove, I put it in a baking dish in the oven. Its hands off and fits more than my frying pan would. My family loves this and on the rare occasion that there are leftovers, they always make it into somebody’s lunch bag the next day. Serve this with some roasted herbed potatoes (you can use the same herbs as in the frittata) and salad or this delicious strawberry rhubarb for a weeknight treat!
- 2 Zucchini large
- 5-6 cloves Garlic finely chopped
- 1/2-1 Cup Fresh Herbs rough chopped (whatever you have on hand – I used basil and thyme, but you can use mint, or anything else fresh you have on hand)
- 8-12 Eggs
- 1/2-1 Cup Milk Any variety you like
- Preheat the oven to 400. Grease a 9 by 13 baking dish and let it get warm in oven.
- Finely chop the garlic cloves and then grate the two large zucchinis on a box grater or in your food processor (I hate to break out the food processor and clean it, so I grate these on my box grater, which takes some muscle work, but less clean up)
- Saute the grated zucchinis with the garlic, salt and pepper in a pan on medium high heat until some water has come out and the zucchini is starting to brown, about 5-10 minutes. Add a good bunch of herbs and sautee until combined and set aside.
- In a bowl beat 6 eggs and 2 egg whites together (or if you want a larger batch, keep the basic ratio of whole eggs to whites an add more eggs). Add the milk to the egg mixture. Pour zucchini mixture into eggs. Mix together so that the eggs to do not cook.
- Pour the entire mixture into hot baking dish already in oven. Cook at 400 for 15 minutes, until bottom is brown and top is puffing up and set. (It should bounce back when you touch it). Let cool, cut into squares and eat!