Laura Hoopes: Zucchini Squash Frittata Vegetarian not vegan 2-4 servings depending upon side dish(es) used Ingredients: 2 small zucchini squash (about ¾ lb) 2 Tbsp unsalted butter ¼ cup finely chopped chives or 3 Tbsp dried chives 6 eggs, large ¼ cup half and half 1 cup grated Monterey Jack or cheddar cheese Seasonings to taste, salt and black or white pepper Preheat oven to 325. Peel and cut ends off squash, grate the squash and either use blender or food processor to cut it up fine. Place it on several paper towels, let sit 2-3 minutes and squeeze out moisture. Repeat once or twice more with fresh paper towels; try to get as dry as you can. In nonstick frying pan, melt butter and sauté squash and chives for 6-7 minutes. Squash mixture should be dry and zucchini should be tender. Salt and pepper to taste (1/2 tsp salt, several dashes of pepper suggested). In a large (10 inch) oven ready casserole pan, place the eggs, half and half, ¼ tsp salt, dash pepper and whisk until well blended. Don’t try to fluff the eggs, just mix well. Pour in the squash mixture and stir into eggs. Using pot holders, place casserole dish into oven at 325 for 25 minutes. Check by shaking, mixture should be firm but not immobile when shaken. Remove with potholders and cool 5-10 minutes. Serve. Suggested accompaniments: salad, French bread or rolls, steamed vegetables with lemon butter. Some like to put Sriracha or creole hot sauce on frittata.
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I made this recipe up from memories of two similar dishes, one from a small café in La Jolla and the other from a fund-raising zucchini cookbook from the Abortion Counseling Service of California back in 1969. It’s nice and quick, have served it a number of times when unexpected guests came around dinner time. People like it and ask for the recipe.
Published on Jan 2, 2017
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