Zucchini Basil Frittata

There were only two eggs left and I wanted to stretch them out to make enough food to keep us satisfied until the next meal. A frittata is one way to do that. The ingredients I used were:

  • onion
  • spinach
  • zucchini
  • jalapeño
  • fresh basil
  • eggs
  • assorted hard cheeses
  • Peppadew® peppers

I frequently use shredded zucchini in egg dishes and I don’t usually go to the trouble of extracting moisture from it, but this time, since I only had two eggs, I salted the shredded zucchini and left it to sweat and drain. Before adding the eggs I squeezed out a little more liquid.


I poured the egg mixture into a skillet greased with olive oil, sprinkled various shredded hard cheeses and scattered sliced Peppadew® peppers on top. The frittata was baked in a 350ºF oven for about 15 minutes.



I really loved the flavor of fresh basil in this dish.








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