Zucchini Frittata
Father’s Day calls for a special breakfast, so we decided to make a Zucchini Frittata and pair it with some Bloody Mary’s which we garnished with a celery stalk, lime, old bay shrimp, and Primadonna cheese.
We spent Father’s Day Weekend at the beach, so we were able to enjoy this frittata with an amazing view of the ocean!
This frittata is super easy to make, and if you are looking for a brunch dish with veggies, this one is delicious. To make this frittata, mix together the eggs, cream, and milk. Then stir in the frozen, southern-style hash browns, the cheese, and the chives. Add salt and pepper to taste. Meanwhile sauté the zucchini in a large skillet for approximately 3-5 minutes until it is tender. Remove the skillet from the heat then pour the egg mixture into the skillet. Bake for approximately 25-30 minutes and garnish with additional chives if you desire!
We are always on the look out for new and fun breakfast recipes for our Sunday brunches! Let us know if you have any suggestions!
a. Ingredients:
1 cup of heavy cream
1/3 cup of milk
6 eggs
2 cups of southern-style hash browns; frozen
Salt and pepper to taste
2 tbsp of unsalted butter
1 cup of zucchini; sliced
Handful of chives; chopped
1 cup of Monterey Jack cheese; shredded
b. Directions:
Pre-heat the oven to 350 degrees
In a medium sized bowl, whisk together the eggs, cream, and milk
Stir in the hash browns, cheese, and chives then add salt and pepper mixing everything together well
In a large skillet melt the butter and sauté the zucchini cooking it for approximately 3-5 minutes until it is tender; remove from heat and add the egg mixture into the skillet mixing well
Bake in the oven for 25-30 minutes or until the frittata has set; top with additional chives; let stand for approximately 5 minutes before serving
