A Garden Fresh Frittata makes such a frugal meal. It gives you an opportunity to be creative and clear out your refrigerator.
We personally don’t grow zucchini, but we get a lot of it from neighbors. I like to serve this yummy frittata for dinner with a garden salad and fresh fruit.
The recipe also includes tomatoes and parsley from my garden. You could easily add, delete and/or switch other garden fresh ingredients that you have on hand. Maybe peppers, squash, peas, etc. Experiment and see what tasty dish you come up with.
Garden Fresh Frittata
- 2 medium tomatoes – diced and placed in a sieve to drain a bit if really juicy
- 1 medium zucchini – grated
- about 1 Tbsp chopped fresh parsley – or a little more or less
- 1 garlic clove – minced or grated
- 1/4 teas. salt
- 1/4 teas freshly ground pepper
- 4 large eggs
- 2 large egg whites
- 2 Tbsp all-purpose flour
- 1 cup cheese – shredded cheddar – or whatever you like or have in the fridge
- 1/4 – 1/2 cup scallions – to your taste
Heat oven to 350 degrees. Coat a 9-inch pie plate with cooking spray. In mixing bowl, whisk together the eggs, egg whites, flour, salt, pepper, garlic and parsley until smooth. Stir in cheese, scallions, tomatoes, and zucchini. Pour mixture into pan. Bake the frittata for 30-35 minutes or until it is set in the center and golden on the top.