Zucchini Frittata

Zucchini Frittata Ingredients

Adapted from The New York Times Natural Foods Cookbook

2 tblsp olive oil
1/2 c chopped sweet onion
1/2 c chopped swiss chard or spinach
1/2 c chopped zucchini
1/2 c chopped tomato
1/2 c chopped mushrroms
2 tblsp chopped Anaheim peppers
5 eggs, lightly beaten
2 tblsp chopped basil
4 tblsp grated Parmesan cheese
Sea salt and freshly ground pepper to taste

1. Heat the oil in a 12″ oven-proof skillet (I use cast iron) and saute the onion, tomato, mushrooms, peppers and zucchini until just soft. Toss in the swiss chard or spinach and continue cooking until the chard wilts.

2. Combine the eggs, basil, half the cheese, and salt and pepper.

3. Pour the egg mixture over the sauteed vegetables and cook over medium heat until almost set, shaking the pan occasionally.

4. Sprinkle with remaining cheese and run under a pre-heated broiler until lightly browned on top.

Zucchini Frittata Ready to Eat