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Quick and easy, this frittata makes great use of leftover veggies.
Preheat oven to 350ºF.
In a large ovenproof frying pan, sauté onion and garlic in enough olive oil to coat pan. Add zucchini and stir until onions are translucent and zucchini is mostly cooked. If you do not have an ovenproof pan, at this point you should transfer the mixture into a baking dish.
Cover mixture with shredded cheese.
In a large bowl, beat eggs with milk, thyme and salt and pepper to taste. Keep in mind that the cheese is adding saltiness, too. Pour egg mixture evenly over zucchini.
Bake 45 minutes or until done (top should be golden).
This dish can be made with virtually any vegetable and any cheese. Try mixing it up to suit your taste!
Serve with brown rice, jasmine rice or any type of noodle: rice noodles, mung bean noodles (which are gluten free), soba noodles, ramen (without the seasoning packet)—I have even used regular pasta in a pinch. Use whatever you have on hand. I made this version completely vegetarian (even vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!