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Found this amazing recipe on a lark and it was a great time since the garden is going absolutely nuts! Also snuck a peak at our garlic that we grew on a lark and used a small one to add some umph to the recipe!
This outcome for me is a blast from the past and tastes just like grandmas “egg thing”. Sitting on the stove, cooled for a couple hours – uh man, my favorite!
It’s not bad brought back to room temp, but truly is the best the same day!
Zucchini Mozzarella Frittata
- tablespoons olive oil, divided
- 1 large zucchini, thinly sliced
- 1 yellow onion, chopped
- 1 tablespoon chopped fresh oregano leaves (optional)
- 4 cloves garlic, finely chopped
- 5 large egg whites
- 3 eggs
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper, plus more for serving
- 1/2 cup ounces fresh mozzarella
- Preheat oven to 350°F. Heat 2 tablespoons oil in a 10-inch ovenproof skillet over medium. Add zucchini, onion, oregano, and garlic and cook, stirring often, until vegetables are slightly softened, 8 to 10 minutes.
- Whisk eggs, salt, and crushed red pepper until combined. Add remaining 2 tablespoons oil to skillet, tilting to distribute. Pour egg mixture over vegetables and shake skillet to help eggs settle. Cook over medium until edges begin to set, 2 to 3 minutes. Top with cheese.
- Transfer skillet to oven and cook until top is just set, 13 to 15 minutes. Let cool slightly.
- Gently slide frittata out of skillet and season with more crushed red pepper. Serve with salad.
Verdict: Brings back memories and is delicious and a great use for zucchini. Onion caramelizes nicely and the garlic – mmmm!