{"id":1866,"date":"2013-04-29T12:36:49","date_gmt":"2013-04-29T19:36:49","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=1866"},"modified":"2023-06-02T08:19:10","modified_gmt":"2023-06-02T15:19:10","slug":"zucchini-frittata","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/zucchini-frittata\/","title":{"rendered":"Easy Zucchini Frittata Makes Brunch Special"},"content":{"rendered":"\n

This Zucchini Frittata is a simple egg and vegetable bake that you can whip up on a weekend morning, for a special springtime brunch or weeknight meal. <\/p>\n\n\n

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The recipe originally came from the little cookbook that came with a food processor years ago. It was a favorite growing up because we grew both chard and zucchini and needed recipes to use them both. <\/p>\n\n\n\n

Mom and I have made it regularly through the years switching up ingredients as the mood struck us. <\/p>\n\n\n\n

I have doubled and even tripled it, baked it in a 13x9 pan and taken to brunch pot lucks. It also makes a great dinner for Meatless Monday or Lenten Friday.<\/p>\n\n\n\n

Difference Between Quiche and Frittata<\/h2>\n\n\n\n

Both are egg bakes with \"stuff\" in them, but there are a few key differences between quiche and frittata.<\/p>\n\n\n\n

Quiche generally has a pastry crust while frittatas are crustless. <\/p>\n\n\n\n

Frittata adds little to no milk (like this recipe) while quiche uses up to \u00bd cup milk or cream per egg.<\/p>\n\n\n\n

And quiche is usually cooked in a pie pan and baked entirely, while frittatas can be cooked in a skillet and cooked partially on the stove.<\/p>\n\n\n\n

Vegetable Frittata Options<\/h2>\n\n\n\n

The recipe can be adapted for specific diets. As written the recipe is low carb<\/strong> and gluten free<\/strong>. Use egg substitute and reduce the amount of cheese (or use low fat) to lower the overall fat content. Omit the cheese and it is casein free<\/strong>.<\/p>\n\n\n\n

The vegetables listed are the original listed in the recipe. But don't let that limit you. <\/p>\n\n\n\n

Use what is fresh and in season, or what you have on hand. I toss in asparagus in spring, bell pepper in summer and winter squash in fall and winter.<\/p>\n\n\n\n

Add sun dried tomatoes, roasted red peppers, mushrooms. <\/p>\n\n\n\n

Cook up some bacon or sausage, or use leftover meat or poultry, and mix it in before cooking.<\/p>\n\n\n

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Recipe<\/h2>

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Ingredients
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