Zucchini Frittata

Zucchini Frittata

10 large organic eggs
1 baby zucchini sliced paper thin with a mandoline
1 quarter red pepper diced fine
1 quarter yellow pepper diced fine
1/2 red onion diced fine
Option 1/2 cup of sheep's milk feta cheese
Organic Canola oil (non-stick spray) or melted butter
2 Tbs of half and half (optional)
JF Universal Salt or JF Curry Salt
A handful of Italian parsley chopped fine

Preheat oven to 350 degrees.
In a large mixing bowl, whisk eggs and add 2 Tbs of half and half (optional), add all veggies and herbs into mixing bowl saving 1 Tsp of Italian parsley for the garnish.
Add 1/2 tsp of JF Universal Salt or if you want to spice it up add JF Curry Salt
Spray cast iron skillet with organic canola oil nonstick spray or melted organic butter.
Pour egg mixture into the skillet and bake until set and golden brown on top.
Sprinkle with feta and remaining parsley. Season with fresh ground pepper and JF Universal Salt.

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