Description
Boost your summer breakfast routine with this yummy zucchini frittata recipe. Makes 4-6 servings for a healthy grab-and-go breakfast or brunch. No sautéing required.
Ingredients
Avocado oil spray for dish
2 cloves garlic, peeled, crushed and minced
1 medium zucchini with skin, shredded (about 8” long)
3.5 ounces fresh shiitake mushrooms, rinsed, stems removed, thinly sliced
½ large purple onion, sliced in half-moons
1 ounce fresh basil leaves (or 2 teaspoons dried basil)
8 large eggs at room temp
¼ cup unsweetened non-dairy milk (I use almond)
½ teaspoon fine mineral salt + a pinch
Instructions
Heat the oven to 350º F.
Crush, skin, chop the garlic, and let rest in a large mixing bowl while you prep the zucchini.
Shred the zucchini using a food processor with a grating attachment or the largest side of a box grater. Add it to a small mixing bowl with a pinch of salt. Toss with your hands and set aside.
Wash the mushrooms and pat them dry with a paper towel before trimming and slicing. Add them to the bowl of garlic, followed by the sliced onions, and basil leaves.
Squeeze the shredded zucchini to remove excess water using your hands or a fine mesh strainer. Add to the other veggies and gently toss until evenly distributed.
Crack the eggs into the same mixing bowl used for the zucchini. Add the almond milk and remaining salt. Beat the eggs using a whisk or a hand mixer. Pour the eggs over the veggies, folding to incorporate. Pour the zucchini frittata mixture into a greased 10-inch porcelain tart pan or pie dish.
Bake for 30-35 minutes or until the eggs have set and the internal temperature has reached at least 160º F.
Remove the zucchini frittata from the oven and let it rest for 5 minutes; then slice into 4-6 pieces and serve.
Cover any leftovers and refrigerate for up to 3 days.
Notes
Squeeze as much water from the shredded zucchini as possible to ensure even baking–don’t skip this step! Sprinkling with salt helps draw the moisture out.
For additional flavor with a little kick, skip the ½ teaspoon of salt and use 2 teaspoons of Trader Joe’s Umami Seasoning Blend instead. (You’ll still need a pinch of salt for the zucchini.) The red pepper flakes bring a slight tingle to your mouth, without much heat.
