Once again, I was faced with zucchini overload. When I visited my friend in Japan last year, she also had a zucchini overload, and made us a delicious zucchini fritatta. I decided to recreate it.
Serves 4 as an appetizer, or 2 as a main dish
1/2 cup of zucchini, cut into quarter moons
4 eggs, beaten with 2 tablespoons of milk
1 tablespoon olive oil
salt, pepper, and parmesan cheese, to taste
Place the olive oil in a 9″ skillet and heat it over medium high heat. Add the zucchini, and saute until lightly browned. Reduce heat to medium low and spread the zucchini out over the pan to make a single layer. Pour the beaten eggs over the zucchini, and cover the pan. I didn’t have a lid, so I covered it with a cutting board. Cook for 10 minutes, or until the top is set, and the bottom is brown.
Flip the fritatta over. To do this, I slid it onto a plate, and then inverted it back into the pan. Poke the top with a knife to allow the steam to escape. Cook uncovered for 5-6 minutes, or until the bottom is browned. Remove to a cutting board.
Season the fritatta with salt, pepper, and parmesan cheese to taste. Cut into quarters and serve hot.
I hope you enjoyed this yummy, summery breakfast as much as we did!