zucchini frittata
(1 RATING)
I needed to do something with all the zucchini I had. Didn't want it to go to waste, but wanted something different. I came up with this recipe and has been a favorite for breakfasts.
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prep time
30 Min
cook time
40 Min
method
---
yield
6 serving(s)
Ingredients
- 2 medium potatoes, shredded
- 4 cups zucchini, shredded
- 1 teaspoon salt
- 5 medium eggs
- 1 medium onion, minced
- 1 teaspoon basil, dried
- 1/2 teaspoon oregano, dried
- - pepper, dash
- 4 slices salami, cut up
- 4 slices bacon, cooked, cut up (reserve drippings)
- 2 tablespoons cream cheese
- 8 ounces colby or cojack cheese
How To Make zucchini frittata
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Step 1Mix together shredded potatoes, zucchini and salt. Let stand in colander over large bowl for 30 minutes. Squeeze out excess moisture.
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Step 2In large bowl, combine eggs, onion, basil, oregano, pepper, salami, bacon, cream cheese and shredded cheese. Add the potato mixture and 1 Tbs. bacon drippings.
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Step 3Pour into an 8" square baking pan. Bake @ 350 degrees for 40 minutes. Let stand 10 minutes, cut into squares.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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