My zucchinis are starting to produce a lot so time to try new recipes! I have made a lot of breads, cakes and brownies but decided to try this frittata recipe. I have both yellow and green zucchinis and with the corn and sun dried tomatoes, it was yummy and different. Very healthy too!
---Christine
(from My Coastal New England Summertime Cooking Cookbook by Sherri Eldridge)
Makes 4 servings
1 teaspoon olive oil
3 cups sliced zucchini
2 tablespoons finely minced sun dried tomatoes
4 tablespoons finely chopped onions
1 cup corn kernels
6-7 egg whites (I used 6 whole eggs)
1 teaspoon black pepper
1 teaspoon dill
2 tablespoons grated cheddar cheese
1 teaspoon paprika
(I would add a touch of salt)
Preheat oven to 350. Spray 8" x 11" glass or ceramic oven dish with non-stick spray.
In a large saucepan over medium heat, combine olive oil, zucchini, sun-dried tomatoes, onion and corn. Cover pan, and allow moisture from zucchini to lightly steam vegetables( about 10 minutes).
In a large mixing bowl, whisk together eggs or egg whites, pepper, dill (and a pinch of salt). Stir in cooked vegetables and cheese. Pour into oven dish and sprinkle with paprika. Bake 15 -25 minutes, or until eggs are set up.
1 teaspoon olive oil
3 cups sliced zucchini
2 tablespoons finely minced sun dried tomatoes
4 tablespoons finely chopped onions
1 cup corn kernels
6-7 egg whites (I used 6 whole eggs)
1 teaspoon black pepper
1 teaspoon dill
2 tablespoons grated cheddar cheese
1 teaspoon paprika
(I would add a touch of salt)
Preheat oven to 350. Spray 8" x 11" glass or ceramic oven dish with non-stick spray.
In a large saucepan over medium heat, combine olive oil, zucchini, sun-dried tomatoes, onion and corn. Cover pan, and allow moisture from zucchini to lightly steam vegetables( about 10 minutes).
In a large mixing bowl, whisk together eggs or egg whites, pepper, dill (and a pinch of salt). Stir in cooked vegetables and cheese. Pour into oven dish and sprinkle with paprika. Bake 15 -25 minutes, or until eggs are set up.