I have a confession, this was a recipe born out of necessity due to stupidity. I apparently love zucchinis too much and bought more from the store when I did not realize I had a whole bunch at home already! Lesson learned: always take inventory of the fridge before grocery shopping. So what’s a girl to do with a ton of zucchinis?
Shred the heck outta them and put them in anything I can think of.
I wanted to make a egg bake/ frittata with zucchini and other vegetables in my fridge, but I couldn’t find the “perfect” recipe that uses all the ingredients that I had. So used this recipe as a “base” for the right proportion of eggs, milk, and flour and got creative with the rest.
Whisk together 6 eggs, 3/4 cup milk, and 2 tablespoon of all-purpose flour.
I had some fun adding tons of random spices! Got the idea from a variety of zucchini egg bake recipes. Of course fresh herbs would have been better.
I took a buttered 9-in. round baking pan and filled the bottom up with all my favorites from my fridge: mini sweet bell peppers, asparagus cut into 1 in pieces, and shredded deli turkey meat. Look at those colors! Of course this is the fun part where you can add whatever you’d like: onions, peppers, corn, mushrooms, cheese, chicken strips, etc. Ooohhhhh, if only I had some bacon.
Add about 2 cups of shredded zucchini. I actually wish I added it to the bottom and let the more colorful veggies be on top. Then pour the egg mixture into the pan until it fills up almost to the brim. When you bake it, it will puff up a little but it won’t spill over.
Ready to go in the oven for about 30 minutes at 350 degrees.
I almost forgot to add the sundried tomatoes before I took the before-picture and I sprinkled some sundried tomatoes from Trader Joe’s on top, it really was the much needed final touch! It not only made the frittata extra flavorful, but really made the dish visually pop.
Pair with a side of greens and you got yourself a delicious healthy brunch.