I like to include vegetables in breakfast dishes every chance I get. Yesterday morning I made individual frittatas with spiralized zucchini fresh out of the garden. I don’t have a fancy machine to transform the zucchini into noodle-like shapes, just a simple handheld device.
After tasting the super sweet ripe red jalapeños I purchased recently I had to do it again the right way.
I beat the eggs with kosher salt and a few grinds of nutmeg.
Spiralized zucchini (sometimes called zucchini noodles or “zoodles”) were mixed with the eggs followed by onions and ripe jalapeños.
I cooked the frittata at low heat under a lid.
I was a bit late flipping the frittata. I prefer not to see brown on my eggs.
No worries. I served the eggs brown side down.