Frittatas are Italian omelets that you can customized in so many ways……vegie lovers, meat lovers or a combination of both. It is a great brunch or a dinner that you can pull together in no time. You can use whatever you have in the house or put in your favorite foods. A Frittata is the perfect way to use up all that wonderful zucchini coming out of my garden!
My kids call frittatas = egg pizzas!! I can put any vegetable in a frittata and they always eat it all. I add a little sprinkle cheese (grated parmesan) and they are in heaven!
I learned how to make frittatas from my husband and mother in law. And boy am I glad that I did! We eat them all the time, brunch or dinner, and they also heat up nice as leftovers. And they are also very inexpensive to make!
- 1 Tbls Butter
- 1 Zucchini (sliced and quartered)
- 8oz Sliced Mushrooms, sliced
- 1/2 tsp Garlic Powder
- 10 eggs
- 1/4 C Milk
- 1/4 C Grated Parmesan Cheese
- Salt and Ground Pepper to taste
- Sauté butter, zucchini, and mushrooms in a large frying/sauté pan over medium heat. Add garlic powder, salt and pepper.
- While the vegies are cooking, beat the eggs. Add in the milk and Parmesan cheese. You can add salt and pepper into the eggs if desired as well.
- Once the vegies are cooked, spread them out evenly around the pan. Pour the eggs into the pan, making sure to cover the vegies. Cook over medium heat. As the edges begin to set, pull back on the to allow more egg mixture to fall around the edge and cook.
- Turn the broiler on. The bottom will cook, but the top will still be liquid. Put the pan on the top shelf under the broiler. You will need to watch it carefully! It does not take long for it to finish cooking.
- Once it is completely set, carefully take it out of the oven. You will want to use an oven mitt, the handle will most likely be hot.
- Cut your Frittata and serve warm. I like to cut my Frittata into triangles like I cut a pizza….maybe that’s another reason my kids call it pizza….