Italian Frittata | PCC Natural Markets

Italian Frittata

Serves: 4

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This simple, kid-friendly dish can be served for breakfast or add a fresh salad and eat for a light dinner.

Ingredients

Preparation

Heat oil in a skillet over medium heat. Add zucchini and cook, stirring until zucchini slices are light golden, 5 to 6 minutes. Add garlic, stir once or twice, then remove pan from the heat.

Beat eggs in a large bowl; add cheese, parsley, salt and pepper. Remove zucchini from the skillet with a slotted spoon and stir into beaten eggs. Return egg mixture to the skillet and cook over medium heat until the bottom of the frittata is set and lightly browned, 5 to 6 minutes.

Turn the frittata over and cook the other side until the bottom is lightly browned, 2 to 3 minutes longer. Slide the frittata onto a serving dish, cut into wedges and serve warm or at room temperature.

Recipe by Iole Aguero, PCC Cooks instructor

Source: Recipe featured in PCC Cooks kids cooking camps.

More about: eggs, Parmesan, zucchini

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